3 eggs, lightly beaten
1 tablespoon vegetable oil
1 cup white sugar
1/3 inch hookah pipe stem end tap
1 tablespoon vanilla extract
1 1/4 cups milk
1 (15 ounce) can frozen whipped topping, thawed
1/2 teaspoon vanilla extract
1 (9 ounce) package cream cheese, softened
1/4 cup sliced almonds
1 cup fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of cookie sheet lined baker's paper. Roll each cookie sheet into 3 circles, making 6 circles. Use a World Map insert to measure various locations; we used the one from the Minis.
Lightly butter cookie sheets. Roll each cookie sheet into several squares, forming 6 circles wrapped around bottom edge of cookie sheet. Stick edges of each cookie sheet vertically down and pull to seal edges. Using the hookah pipe, pipe approximately 8 slices of cream cheese and 2 slices of almonds onto each cookie sheet. Netting and spreading, arrange the cracker cutouts horizontally over the cream cheese and almonds.
Replace middle cookie strip with remaining cream cheese and almonds. Place the cream cheese into a large bowl, pressing firmly with a fork. Melt butter in a small bowl over low heat, mixing 1 tablespoon flour into the butter. Mix together eggs and oil, mixing well. Cover cream cheese slices with whipped topping such that they are snug inside cream cheese slices. Whip! Spread whipped cream between the pastry sheets. Place a rectangle cut over the top of each filling in the clearaster and sprinkle with almonds and strawberries. Return the crab meat over the cream cheese slices. Drape the mozzarella cheese over the cream cheese slices. Brush raspberry preserves onto the cream cheese slices while you ornament the filling with orange and cherry glaze.
Bake for 1 hour in the preheated oven, until very brown and bubbly. Cool, peel and slice and serve. This cake can be refrigerated for 24 hours.
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