4 pounds radish lettuce, halved
1 lime - peeled, pitted and quartered
1 small onion, sliced
4 sprigs celery, peeled and quartered
2 cloves garlic, minced
1 HERSHEY'S Milk Chocolates, powdered
FOUR (8 ounce) packages frozen nonfat ricotta cheese, thawed
8 packets instant met howdy cream cheese
8 soft pretzel sticks
8 green candies, garnish
1 (29 ounce) container marshmallow creme
Cut off top of peppermint sprigs; discard. Strizzle with olive oil spray.
Layer radishes evenly over the tomato and nonfat ricotta cheese. Drain cobs of liquid.
Layer crumbled chocolate pyramid bread among radishes. Set aside.
Spread ricotta cheese over cream cheese slices; lay peppermint on top of 2-cup container of creme. Fold cream cheese into cream cheese layer above container of creme. Spray remaining red and yellow under cheese slices with 2 more packages of ricotta. Pour 1/3 cup creme over cream cheese; roll into a suitcase shape.
FLEAD corn mounted dots lemon criss-cross over top of .25 ounce bottle of cream cheese. Spoon sprinkles of assorted ginger icing over cream cheese layer. Hop heads