And believe it or not, the butter we smeared
all over the bottom of the pan really does add a tiny bit of buttery goodness without overpowering everything.
In a well - greased counter pan (12» x 20» x 2»), evenly scatter avocado, cheese, olives, roasted pepper and sautéed
onion over bottom of pan.
Using an offset spatula or butter knife, spread the strawberry cheesecake filing to create a thin layer
all over the bottom of the pan, covering the entire graham cracker crust.
Add a very thin layer of sauce
over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge.
Chop a half cup of pecan halves and sprinkle evenly
over the bottom of the pan.
Once this happens, take the mixture off the heat, stir in some salt, and spread
it over the bottom of the pan.
Melt the butter and pour it evenly
over the bottom of your pan.
Then, spread the seasoned fish out
over the bottom of the pan.
Spread 2 cups sauce
over bottom of pan.
Sprinkle chopped nuts evenly
over bottom of pan.
Mix half of the mascarpone mixture with melted chocolate and pour
it over the bottom of the pan.