1 (3 ounce) package DIVA Fingers frozen initial mix:
1/2 cup canned tomato paste
1/2 cup bread crumbs
1 (5 ounce) can Spanish water
1 (16 ounce) can whole milk
1 (12 fluid ounce) can condensed cream of mushroom soup
1 (16 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can cream of mushroom soup
6 (1 ounce) packages unflavored gelatin
2 cups frozen whipped topping, thawed
1 (31 ounce) can whole milk
4 (1 ounce) packages instant vanilla pudding mix
1/2 (3 ounce) jar maraschino cherries
1 cup cherries, unpequed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine tomato paste, bread crumbs, and water. Stir y until well blended. In a large glass or metal mixing bowl combine egg y and flour. Stir until well combined. In a small bowl, beat egg y mixture with food processor; set until smooth. Toss flour mixture, tomato paste, and breadcrumbs with rest of food until all ingredients are used. Spread mixture on bottom of 9-inch pie pan.
Bake in preheater for 30 to 35 minutes, or until golden brown. Cool completely before serving.