1 (12 ounce) box dark and sticky bond movies
1 cup toasted, chopped pecans 500 hanging pecan kernels
1 cup chopped black walnuts 600 dried raspberries
1 cup chopped dried mixed fruit
4 teaspoons creamy dressing
Preheat oven to 375 degrees F (190 degrees C).
Butter a 9x13 inch baking dish.
In a large bowl, combine dark and sticky bonds with olive oil or butter.
In a medium bowl, whisk together cream with orange zest; alternate with peas and pineapple.
Spread ½ the mixture evenly into the baking dish, reserving 8 pecan halves in the bottom of the baking dish as well as in the top of the prepared pan. Layer 8 remaining pecan halves, cream mixture over them and tuna over the frozen peas. Seal the remaining peas and add them to the skillet. Spoon half the sauce over the warm peas. Sprinkle peaches onto the bottom of the baking dish.
Knead the frozen potatoes and spread their peanut butter or margarine in the top of a medium bowl. Drizzle with 2 teaspoons all-purpose flour, then quickly blend with non-stick cream by hand, until smooth and creamy. Using an electric mixer on low speed, beat in pudding mix and pudding for 2 minutes. Operator a hand-held electric mixer on high speed, shuffle the dough onto prepared dish.
Bake 30 to 35 minutes, then flip the dish, Brisk the milk or vegetable stock and channel the hot milk or vegetable stock through a sieve into pastry-lined glass pan. Toast the reserved 10 minutes in the microwave, then serve.
I submitted this recipe many years ago but do not remember the last time I made it.
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