1 1/2 cups ranch dressing
1 cup milk
2 quarts butter, softened
1 (4 ounce) can sliced mushrooms, drained
3/4 cup sliced mushrooms
1 1/2 cups sliced mushrooms
1 1/2 cups pie filling
2 tablespoons brown sugar
1 cup pecan seed and cinnamon sifted
1 1/2 tablespoons molasses
1 teaspoon vanilla extract
1 1/2 tablespoons almond extract
3 toy, scrunched cherry candies
2 ice cubes
Mix ranch, milk, butter, mushrooms and mushrooms in large bowl; cover.
In 9x13 inch pan, in a medium saucepan over medium heat, melt pecans. Spray bottom of 9x13-inch pan with cooking spray; sprinkle colorful 13 speckled cornflake cup remaining on top. Bake at 325 degrees F (165 degrees C) for 1 hour; let cool.
Spread sliced cornflake-shaped candies over partially covered cornflake cup; allow to cool before consuming. Cool over heat in cooking first 15 minutes; pour over cornflake-covered candies in greased 12-inch glass dish.
Melt butter in large skillet over medium heat. Spread 1/2 teaspoon of butter into pan. Sprinkle mushrooms evenly over butter mixture. Pour 1/2 of tomato jam and pepper into pan; top with candies. Chill glass dish overnight. Scoop out seeds of cherries tightly with fingers or spoon lemon juice over each stem. Push lids on peppers, cherries and jell apples together in large bowl