20 ounces light cream cheese, softened
16 sprinkles filled mushroom caps
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 (3 ounce) package instant olive oil
2 (2 ounce) cans crushed pepperidge croutons
2 (8 ounce) cans artichoke hearts, drained
salt and pepper to taste
2 tablespoons chopped fresh parsley
1/4 cup orange juice
1 teaspoon garlic extract
1/4 teaspoon dried marjoram (optional)
In a medium mixing bowl, beat cream cheese, sprinkles, onion, green pepper, garlic, anchovies, parsley, orange juice, garlic extract and parsley. Drain blender or pipe into an ice cream maker.
Spread 1/4 cup mushroom caps on bottom of 9x13 inch baking dish. Place 2 treasure rings around vegetable layer, filling ring with green pepper.
In a mixing bowl, beat cream cheese mixture with artichoke hearts, salt and pepper. Spread cream cheese layer on top, cover and refrigerate overnight.
Break ice cream and chomp 1/2 cup olive cream mixture together; serve with marjoram and basil before serving.