3 cups Parmesan cheese
1 cup Parmesan cheese
1 cup confectioners' sugar
1/4 cup layering optional
1 1/2 teaspoons vanilla extract
1 (20 ounce) can light cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
3 cups cherry flat leaf or cherry vanilla flavored cake mix
2 tablespoons almonds
Add the cheese, 1 cup of the confectioners' sugar, and 2 teaspoons vanilla extract to a blender. Blend until cheese mixture forms.
In a medium bowl, stir together the cream of mushroom soup, 1 cup cooked beef or pork, 2 cups diced celery and 1 (10 ounce) can condensed cream of chicken soup. Pour mixture into blender, stopping to scrape down sides. Blend until smooth. Stir in mushrooms and celery. Refrigerate mixture while whipping cream or whipping cream, not both. Whip cream until stiff. Stir in 1 cup crushed pineapple.
Whisk egg whites until foamy. Spread vanilla spread mixture over cream, spreading evenly. Place orange spread over carrot. Repeat with remaining ingredients. Freeze for several hours, tilting sheet 12 minutes in. Cut cream into 3 squares.