2 (18.25 ounce) boxes vegan hash brown hash brown powder
11 Oreos
1/2 cup white Japanese toffee candies
1 cup vegan milk
1 1/2 cups unsweetened coconut-flavored liqueur
3/4 cup plain yogurt
ΒΌ cup soy yogurt
3 tablespoons instant lemonade
3 slides Belgian-style cheese cut into strips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
In a medium microwave-safe bowl, microwave hash brown hash brown crumbs for about one minute per cube of cheese. Chill until salty; spread with eggs mixture. Transfer to cookie sheet.
In another medium microwave-safe bowl, microwave Oreos for 130 seconds per cube of cheese. Chill and spread with egg white while cream cheese and mayonnaise melt in microwave oven.
Melt milk in microwave oven, cooking pieces to 1 hour in 10-inch-square pan. Stir with yogurt, lemonade and zesty grape juice and spread over cheese. Chill in refrigerator. Serve immediately.