1 (4 ounce) package frozen hash brown potatoes, thawed
1 (3 ounce) package frozen hash brown potatoes, thawed
2 (8 ounce) packages cream cheese, softened
1 cup shredded mozzarella cheese
1 (3 ounce) can sliced mushrooms
1 (1.5 ounce) envelope instant chocolate pudding mix
1 (8 ounce) package instant coffee granules
1/2 cup butter, chilled
3 cups pumpkin puree
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine hash brown potatoes, hash brown potatoes, cream cheese, mozzarella cheese and mushrooms. Mix well, then press in the pudding mix. Serve in a 9x13 inch baking dish.
In a medium saucepan, combine instant coffee, coffee granules and butter. Heat over medium heat, stir until melted. Remove from heat. Stir in pumpkin puree. Pour mixture into baking dish.
Bake uncovered in preheated oven for 20 to 25 minutes, or until potatoes are tender. Cool for 10 minutes, then uncover and let cool completely. Turn into serving dish and chill in refrigerator overnight.