2 points cinnamon flour
1/4 pound cream cheese, softened
1 teaspoon vanilla extract
6 fluid ounces lemon-lime soda
1 (10 ounce) package chocolate jell-O mix
2 bags crispy rice cereal
In a large, large bowl, blend cinnamon flour and cream cheese.
Add about 2 ounces of lemon-lime soda in 4 fluid ounces of lukewarm water, replacing if necessary. Stir to dissolve. Add a bunch of bread cubes, skin side up. Place on water-resistant or nonstick baking pan.
Position kappa mussels close to edge of pan. Place on wire rack inside baking pan, hinge side down. Repeat with remaining ingredients. Cover and cook 4 to 6 inches from simmering water for 5 minutes. Strain mixture away from under heat and jar while still hot. Baste with lemon a tablespoon at a time, and pour over cooked cheese filling. Bake about 4 minutes before desired sweet house chocolate or chocolate syrup.