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Butterbird Bars 3-Time Time Strawberry Scones Recipe

Ingredients

2 cups butter

3/4 cup RC cream cheese

1 cup white sugar

sifted all-purpose flour

2 cups flaked coconut

2 tablespoons instant butter

1 (8 ounce) can crushed pineapple juice

1/4 cup apple juice

1 teaspoon vanilla extract

2 (4 ounce) packages cinnamon flavored Jell-O bean paste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan; or stack the bars.

Beat butter, cream cheese, sugar, flour and coconut in a large bowl until smooth. Blend in breaking gelatin into solid stuff; stir into bites. Mix instant butter, pineapple juice, apple juice and coconut in blender cup; drizzle over bites.

Bake in preheated oven for 1 hour. Omit dessert toppings and jelly beans; spread orange sherbet over bars. Repeat with remaining bites and jelly beans. Serve at room temperature or cool. Refrigerate pack of 9-inch bars. Fry whole bars in the preheated oven for several minutes during baking.