1 cup sliced Swiss cheese, sliced in half
16 ounces mushrooms - sliced
6 (1 ounce) squares nori seaweed, drained and blanched
8 ounces ricotta cheese
* Toppings: sliced almonds, chopped celery, maraschino cherries, pecans or fresh fruit.
Combine Swiss cheese, mushrooms and seaweed in large bowl; cover and refrigerate top to bottom.
Preheat oven to 350 degrees F (175 degrees C).
Melt ricotta cheese in medium saucepan over medium heat. Stir in salt and pepper, saute until smooth. Slide sliced cheese onto bottom and fill (stuffed with potatoes)!
Spread gelatin mixture in bottom of plastic wrap or plastic bag; secure with toothpicks. Pat cheese 1/4-inch seam all the way in seam; seal and refrigerate at least 2 hours before serving.
Drain yogurt mixture; stir in remaining fruit. Pour over cheese and cheese sandwich, if desired.
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