Spread remaining cup of whipped topping over pie filling.
Not exact matches
Place one disk of merengue on top, very carefully
spread about one
cup of the mousse over the top, repeat with
remaining ingredients and
spread remaining mousse around the outside edge.
Spread about a
cup of the tomato sauce over the top of the sour cream mixture and follow it with a layer of the
remaining eggplant rounds.
Flip second cake layer upside down,
spread remaining 1/4
cup of strawberry preserve.
Place cake layer on work surface;
spread with 1/2
cup marmalade, then
remaining mascarpone cream.
Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with
remaining 1/4
cup almond slices.
Spread about another
cup of the
remaining spaghetti squash over the top of the meat and sprinkle with grated cheese.
Spread top and sides of cake with
remaining 2
cups frosting, swirling top decoratively.
Sprinkle
remaining 1
cup chocolate morsels evenly on top of warm shortbread;
spread the melted chocolate to form an even layer of chocolate frosting.
Spread the chorizo mixture over the sliced peppers, top with
remaining 1/2
cup (or more) of shredded cheese and bake in the oven at 400 degrees (F) for 15 minutes or until the cheese is melted.
Mix the olive oil with the
remaining 1/4
cup BBQ sauce and
spread 2 T. or so of the sauce over the surface of the dough, leaving a 1/4 - inch border uncovered.
Scoop 1/2
cup of the
spread over the mixed greens, then top with some sprouts and the
remaining 3 slices of bread.
Spread the
remaining 1/4
cup Fruitchup on top of the peppers, then sprinkle with the
remaining 1/2
cup cheddar cheese.
Spread remaining 1/4
cup preserves on bottom of second cake layer and invert onto first layer.
Place 1 cake layer on a plate;
spread with 1/2
cup frosting, and top with
remaining cake layer.
Spread the batter into the prepared pan and top with the
remaining 1/2
cup blueberries.
Place a layer of noodles on top of the ricotta mixture,
spread with the
remaining ricotta mixture, and sprinkle with another 1/4
cup of mozzarella cheese before placing the last layer of noodles on top.
Spread remaining 3/4
cup tomato sauce over top.
Spread remaining 3
cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
Spread the
remaining 1/2
cup coconut on the parchment and roll the log back and forth into the coconut to cover it.
Scoop 1/2
cup of pimento
spread over the mixed greens, then top with a generous handful of sprouts and the
remaining slices of bread.
Spread 3/4
cup whipped cream over cookies and top with half of
remaining plums and half of
remaining pecans.
Spread hummus on a plate and top with about 1
cup sugar snap pea mixture (reserve
remaining mixture for another use).
Spread hummus on a plate and top with about 1
cup roasted tomatoes (reserve
remaining tomatoes for another use).
Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and
remaining 1/4
cup mixed herbs.
Spread 1/2
cup of the pizza sauce evenly over dough, reserving
remaining sauce for dipping.
Spread the
remaining 1/4
cup cocoa powder out.
To frost the cake, place the first layer on a large plate top side down,
spread with approximately 1
cup of frosting, place the second cake top side down and frost with
remaining frosting.
Spread remaining 1
cup tomato - basil sauce over tortillas; cover with foil, and bake 45 minutes.
Add six more tortilla halves and top with 1
cup chicken, 1/2
cup cheese, and half of the
remaining tomatillo mixture,
spreading evenly.
Spread remaining 1
cup of French's ® Crispy Jalapeños over top of casserole.
Spread the
remaining frosting all over the cake; top with the
remaining 1
cup toasted coconut.