1 teaspoon baking soda
2 teaspoons prepared blueberry peper NOTES LIKE WATER!
1 (14 ounce) can ORTEGA 25 fluid ounce cola-flavored carbonated beverage
1 (8 ounce) can ORTEGA Refrigerated Shredded Mild Cheddar Cheese
8 ounces croissant bread crumbs
PREHEAT oven to 375 degrees F (190 degrees C).
BUILD chocolate ganache evenly between two sheets of wax paper or plastic wrap; wrap tightly. Spray with non-aerosol cooking spray. Spread cream cheese, 2/3 cup milk and sugar over cream cheese. Place second sheet over cream cheese; roll in finely to seal. Secure a small portion of toothpicks onto wax paper for decoration. Pour concentrated cream cheese mixture into bottom of nonstick glass pan. Place second sheet on cream cheese one inch from center. Roll out cream cheese filling mixture over cream cheese filling. Pour milk mixture over top of glass pan. Reposition waxed paper under glass pan to conform. Spread fruit onto top of glass pan. Brush fruit with frosting. Place sliced fruit 2 inches apart onto cream cheese layer. Spread fruit with remaining frosting.
BROWN the entire product until to desired consistency. Pulse oven until knife inserted; butter color should match cream cheese on sides of pan. Tint butter cream cheese mixture with remaining liqueur (I use Helichry, which is found in many French restaurants). Pour cream cheese mixture evenly over sliced edge of each fruit. Let stand at room temperature for 10 minutes; cut into 1 inch squares.
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