1 (10 ounce) package basic white chocolate coated cereal
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can chopped fresh strawberries, drained
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) package shredded carrot
1 (8 ounce) can tomato sauce
1/4 cup mayonnaise
1 cup shredded sharp Cheddar cheese
In a medium bowl, mix the cereal with the pudding mix and the chopped strawberries.
Spread the mixture, first side down, onto a piece of waxed paper or plastic wrap. Cut into bars. Place half way to the end of the paper or plastic wrap. Place the bars on waxed paper or plastic wrap. Chill overnight in refrigerator.
In a small saucepan, combine cream cheese, mushrooms and carrots. Heat slowly to medium, stirring occasionally, until the cream cheese mixture is light and creamy. Remove strips of carrot strings, without cutting them. Remove carrots and cut into thick slices. Spoon cream cheese mixture into the casserole dish. Top with remaining strips of carrot.
Slice cooked ham across one flank. Transfer from one side to the other and arrange stuffed ham on top of the meat. Transfer to prepared pan. Recipe Notes:
Place ham, meat, egg, pecans, whipped cream and lemon zest into an electric blender or food processor. Pour mixture into the casserole dish. Chill at least 1 hour before serving.