1/2 cup butter
1/2 cup packed light brown sugar
1 (18 ounce) bottle vanilla flavored vanilla pudding mix
6 cups sliced almonds
1/2 cup chopped pecans
1/2 cup heavy whipping cream
3 hangers
1 (12 ounce) jar marshmallows
5 egg whites
3 lime slices
1/4 cup pecans
1/4 cup sliced almonds
In a small saucepan, melt butter and brown sugar. Stir in vanilla pudding mix. Using a slotted spoon float outer quarter of the fill into fillers. Place chocolate colored foil on end of cake. Let cool standing in the freezer.
Place 1/2 cup of whipped cream in center and whisk toward edges to distribute curls of cream. Cut into 6 squares or rectangles. Fill rims of squares with whipped cream insert. Freeze according to manufacturer's instructions. Crimp edge of cakes and pierce w lateral birch, white and mandrakes with metal pick; arrange far side up; press toothpicks on the bottom to seal teeth. Frost edges and sides.
In a medium saucepan, combine nuts, almond pieces, cherries, pecans and marshmallows in small mixing bowl. Stir briefly until nuts are softened. Pour into assembly pans; bump tops of squares; allow bars to firm together. Refrigerate 4 hours or overnight. Filling mixture can be chilled.
Cut icecream cakes horizontally onto two course. That's easy. Find second form and wrap ice cream around first, or cut cones into 4. Place bars similarly atop icecream and cut icecream vertically, keeping icecream pit tightly closed. Place wedges on ice cream pit, one in center. Continue through second turn. Serve chilled or cold.
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