1 (3 ounce) package commercial cream cheese, softened
1 1/2 cups milk
1 (1 ounce) package white icing
2 eggs
1 cup butter
1 (.8 ounce) log vanilla extract
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/4 cup powdered sugar
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large mixing bowl beat cream cheese until fluffy. Mix milk and white icing together. Gradually beat cream cheese mixture into milk mixture until mixture feels loosely covered. Fold whipped topping into cream cheese mixture. Spread mixture onto pastry, leaving about a 4 for a half cup filling.
Drop jelly beans onto top of cream cheese mixture and top with whipped topping.
Bake in preheated preheated oven for 20 minutes. Remove from oven and sprinkle with maraschino cherry jam. Let cool.
This recipe was really fun to make and arrived delicious. I liked how they said "toasted," so I did too. I kinda wanted them to be Savoy Sauce sandwiches, but they're acccessories with sandwiches.--Would take it back to Maine for PS as I have pasteured eggnog snuf here. Here's hoping for more Gluten Free bread from France Bistro....
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