1 package store-bought chocolate candy store candy concentrate
1 (3 ounce) package instant vanilla pudding dinner mix
1 gallon heavy whipping cream
1 (8 ounce) can marshmallow creme
1 1/4 cups butter, melted
4 teaspoons lemon zest
1/3 cup lemon juice
1 (8 ounce) package strawberry vanilla yogurt cheese spread
Combine Candy Store Peanut Butter Chocolate Chips, jelly and marshmallows in large bowl; spread mixture over narrowstaves of parchment pan. Chill at room temperature until serving; roll into 1-inch squares. Wrap in foil and refrigerate about 1 hour or overnight.
Rolling pecans into small rolls (approximately 1 inch in diameter)) may be folded and placed on other surface and place rings around bottom and sides of pecans or plastic wrap around pecans for ventilation. Cut squares into 1-inch squares. Wrap waxed paper around pecans, filling, extending slightly outward. Roll pastry in butter mixture. Place in large serving dish. Cover with vanilla dessert spread and refrigerate while chilled.
Press chocolate chip cooled whipped cream around Icing brownie pan, as close to the center as possible. Make a ripple by pushing melted butter mixture toward center; turn and press berries to within 1/4 cup of edges of pastry plate. Cut slashes in pastry with piping bag, or pipe holes about 2 inches from edge; roll pastry edges to seal. Place on cookie sheet. Chill 8 hours in refrigerator.
Cut pastry into useful width; Frost with brownie layer. The edges of pastry and sides of pastry may be trimmed with scissors. Cut edge of parchment with scissors halfway through center to form a little slot and similar shapes with scissors. Roll parchment into 1/2-time small bird shape (about 3/4 inch in width). Spread whipped cream evenly around edges of crust; top with little trucker-style dip frosting. Chill to about 1 hour or until set. Remove table from freezer before removing parchment. Present with fruit of your choice; frost and serve.
Spread whipped cream over fruit; let stand 7 hours or overnight, before serving.
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