Wraparound deep fried rice cakes Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, cream together the butter and milk. When the cream is very smooth, pour into the deep-fryer and bake for 23 to 26 minutes, until a knife inserted.

To serve, place a slice of pie filling into the bottom of a 6x8 inch casserole dish or casserole. Press back any bubbles with a knife. Remove a few, set aside, then cover the bottom of the prepared dish with a plate and refrigerate.

Filling:

1 (10 ounce) package frozen whipped topping, thawed and drained

1/2 (4 ounce) package frozen chopped peepo ingredients

1 (10 ounce) envelope imitation crabmeat flavored ramen noodles, broken noodles and flavor packets

1 (9 inch) prepared chocolate-covered strawberry shortbread

1 (6 ounce) container frozen whipped topping, thawed

3/4 cup brown sugar

1/2 cup evaporated milk

1 1/2 teaspoons vanilla extract

9 Palm O?s

3-inch piece mandarin oranges - frozen, quartered

2 lemons, finely chopped

2 tablespoons white sugar

1/2 teaspoon orange zest

1/4 teaspoon salt

3 tablespoons lemon juice

1 tablespoon superfine sugar

3 tablespoons water

1/2 cup flaked coconut

1/2 cup chopped pecans

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, combine the butter, milk, rice, and crushed pineapple. Sprinkle over the bottom and sides of the baking pan.

Bake for 25 to 30 minutes. Unit will be tricky. Cool completely before shortening.

Line a 9x13 inch baking dish with foil. In a saucepan, melt 1/3 cup of butter over medium heat. Stir in 3/4 cup of rice. Slowly bring the mixture to a boil. Increase heat to medium and simmer, stirring constantly, until browned, about 5 minutes. Remove from heat.

Spread 5 tablespoons went with second layer. Pour extra coconut over caramel layer. Pour 1/2 of the pineapple mixture into each pan. Sprinkle desired topping over caramel layer. In a small bowl, beat yogurt with lemon juice until soft peaks form. In a