1 (18 ounce) can whole wheat flour
1/2 cup sour cream
2 (3.5 ounce) packages dry Ranch-style dip
1 (1 ounce) package instant vanilla pudding mix
1 (3 ounce) package raspberry flavored Jell-O mix
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheet not pan with cooking spray.
Butter the bottom of a 9 inch round baking dish with two tablespoons of flour. Beat sour cream in small bowl until smooth, about 10 minutes. Place the dip in a glass dish or bowl, and add the gelatin. Pour the spoonful of wet mixture over the dip and spread evenly. Sprinkle the sliced mincemeat over the top of the dip. Spread with sliced pepperoni, ricotta cheese, and cheese.
Bake in preheated oven for 55 minutes. Remove from the oven and turn oven off for 15 minutes. Bake an additional 10 minutes, or until custard is set. Serve warm.