8 ounces cheese pasta
1 onion, sliced into thin strips
1 (1 pound) loaf white bread
2 large carrots, sliced into large chunks
1 medium head cabbage, sliced into thin strips
12 ounces KRAFT Pizza Ranch Sandwich Spread
1 (8 ounce) container ready-to-use milk chocolate frosting
1/2 cup butter, melted
2 tablespoons packed white sugar
1/2 teaspoon butter
2 tablespoons liquid smoke flavoring
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
Stir in onion slices, celery and carrots; stir for 5 minutes. Add cabbage and reduce heat to medium; boil until tender.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix bread and cheese. Fry over medium heat until evenly brown. Drain grease, reserving 1 cup for another use; cut into 1/4 inch slices.
In a blender or food processor, puree lettuce, onion, celery slices, carrots, cabbage and pizza spread. Drop in milk chocolate and butter; blend until smooth. Spread half of mixture over all of the individual slices of pasta. Sprinkle with reserved pasta. Spread with remaining chocolate frosting.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese and cheese are bubbly and cheese is golden brown. Watch carefully; it will drip!
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