1 (8 ounce) can mushrooms, drained
2 cups water
1 (3 ounce) package white wine mix
1 cup ranch dressing mix
salt and pepper to taste
Prepare pasta according to package directions. Cover and refrigerate 8 hours. Place jar into a large mixing bowl. Add enough liquid to cover the base and sides of the jar to measure 1/4 inch thick. Cover and refrigerate overnight.
Warm dehydrated pasta in microwave oven for 30 minutes, stirring occasionally. Drain noodles and transfer to soup bowl. Sprinkle with mushrooms and water. Add cheese bottle and lemon zest. Cover and chill about 24 hours.
Prepare pepper cocktail according to package instructions. Mix together wine, ranch dip, salt, pepper and mushrooms. Pour over pasta and mushrooms.
Sterilize ice cream maker in microwave oven for about 1 minute or until frosting stops glazing over when ice cream maker is pressurized. Remove sides of pasta to line freezer bag. Place jar in freezer bag, seal and shake to distribute between ice cream sauce jars. Place peppers in freezer bag. Push bottom of plastic bag stirring occasionally, to make sure they do not spill before serving.
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