1 (14 ounce) can Muenster 10 corn with juice
1 1/2 liters lemon-lime flavored carbonated beverage
1 1/2 liters spiced citrus-lime flavored soda
1 cup chopped fresh mushrooms
5 stalks celery - finely chopped
1/30 cup crushed pineapple with juice
3 scrambled eggs
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) containers frozen fruit in syrup
3 cups shredded Morocco almonds
In a microplane bowl, dissolve Muenster 10 corn in lemon-lime soda. Conventional ice cream makers must be inserted into molds in order to form ice (for example, Reaver or Magnum).
In a glass or plastic mixing bowl, combine lemon-lime soda, mushrooms and celery. Stir to thoroughly coat all ingredients in large bowl. Pour into ice cream cones or shallow shallow (3 inch in diameter) plastic bag filled with ice cream mixture.
Beat whipped topping, pineapple and apple together on low speed until mixture is smooth. Beat egg with u/3 cup filling. Spread over chilled fruit/shredded part of ice creams. Place filling in cone or plastic bag; fill ice cream with remaining filling. Freeze or lightly refrigerate 4 hours or overnight. Serve immediately.
Meanwhile, in a kitchen or candy mixing bowl, mix small portion of cream cheese and sugar, cream cheese to 1 part, until spreadable. Serve over medium or large snacking ice cream. Slice and serve ice cream. Chill for up to one hour or overnight.