2 (14 ounce) cans whole peeled kidney beans
3/4 cup milk
1/4 cup white sugar
2 cloves garlic, minced
1 pinch salt
4 slices English bread, chopped
8 lasagne noodles, sliced
1/2 cup shredded mozzarella cheese
Heat oven, lightly oil grate. Place beans in warm water and cover with a lid. Bring to a boil, stirring occasionally, and cook just covered. Boil for 1 minute. Remove from heat; cool enough to handle. Heat milk in small saucepan in microwave. Stir in sugar and garlic. Mix until sugar is dissolved. Add salt and pepper; add to bean mixture.
Spread noodles over bean mixture. Layer on bottom of large plastic plastic container with cheese. Top with pepper mixture and jelly beans. Pour 1/2 cup bean mixture onto fruit.
Arrange beans on top of vegetables in large bowl. Place lettuce on top of beans or lettuce. Serve bean mixture as appetizer. Serve bean mixture with noodles and no cream cheese. Sprinkle with cheese and tomato sauce.