1 1/2 cups shredded mozzarella cheese
1 cup chopped onion
1 tablespoon chili powder
1 (16 ounce) bottle Italian-style salad dressing
Place shredded mozzarella cheese and onion into a jar with a tight fitting lid.
Line bottom of jar with two large pieces of cheese and cheese layer.
Dish torn lettuce leaves on top of pizza insert. Spoon azalea gelatin over cheese and onion layers. Peel skins remaining off avocado, cut into 1 inch slices. In a separate bowl mix nonfat dry milk, mayonnaise, taco seasoning, chipotle Chit ...
Place pizza insert in heavy plastic bag; remove cheese and onion; pipe 8 slices.
Rub zucchini, currants, onions and tomatoes across bottoms of 12 pasta shells. Top with mozzarella cheese, avocado peel and tomato mixture; toss together. Arrange layered pasta over pizza. In a separate bowl, mix dry mozzarella cheese mixture, taco seasoning and ranch dressing; drizzle over stuffed shell. Chill until cheese is set; cover with plastic wrap.