1 (14 ounce) can sweet potatoes, drained
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1/2 cup chopped celery
3 eggs
1 (10 ounce) package instant vanilla pudding mix
1 (9 inch) prepared graham cracker crust
In a medium-size mixing bowl, whisk together the cream cheese and mushrooms. Stirring constantly, mix in the milk and celery. Beat for 5 minutes.
In a medium-size mixing bowl, combine the cream cheese mixture, mushrooms and cream cheese mixture. Blend well. Stir in the eggs and pudding mix, then spread over the bottom of the pie crust.
Prepare the graham cracker crust by placing the slices in the pie crust. Crumble the eggs on top of the pie, and sprinkle with the chilled cream cheese mixture. Cover the crust with a slice of graham cracker. Seal edges of pie crust with wet hands. Place on ungreased cookie sheet.
Bake in preheated oven for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely. Serve with shredded Cheddar cheese and lettuce.