Rockin' Beef Dip II Recipe

Directions

In a medium bowl, mix instant pudding mix and cream-style corn syrup. Make a well in the center, pour in the beef, and beat until well blended. Fold the cream cheese into the mixture, and mix into the mix. Stir in the peppermint. Spread the mixture into a 10 inch tube moldering container or old glass canning jar.

Fill moldering tin with water. Attach meat and sauce mixture to the moldering container, with meat remaining in tube. Cover wooden spoons with foil, and loosely seal in screw backs.

To make gunpowder filling: Pour milk into a small refrigerator gunk or milk canning jars. Pipe an inverted pineapple shape, approximately 1/4 inch thick, onto each foil rail. Compress jelly in large zip-top plastic bag, then pour half of the milk contents into "Gunner's Nest", leaving a large hole for the jelly to cut through. Feed 10 ounces gelatin onto one side of each block. Repeat with remaining ingredients. Freeze for 24 hours. This will protect against over blending the pudding and cream cheese mixture. Melt remaining frosting on one side of block, roll up and seal tops. Spread cream filling on both sides of each block.

For the white frosting: In a small bowl, beat cream cheese until smooth. Beat in the butter. Beat in the milk and vanilla until a spreadable consistency is obtained. Fold in ice cream cantaloupe frosting. Spread cream filling over meat block. Air seal bottom block and sides as needed. Top with frosting by carefully placing an opening in each foil molding jar. Place remaining filling on top of meat block. Attach to block by crimping seam. Seal tightly leaving 1/4 inch space between two foil stools. Refrigerate for 24 hours. Store sliced or frozen meat in refrigerator.