2 (10 ounce) cans sliced mushrooms
1 (8 ounce) can crushed pineapple, drained
2 (6 ounce) cans crabmeat, crushed
1 (3 ounce) package cream cheese at room temperature
1/2 cup powdered sugar
In a medium bowl, mix mushroom soup, crushed pineapple and crabmeat. Mix together and refrigerate for at least 3 hours before serving.
In a small saucepan, combine cream cheese and powdered sugar. Mix together and place over medium heat until bubbly. Remove from heat; mix in crabmeat mixture. Spread mixture into a greased 8 inch square pan. Cover and refrigerate until serving.