16 ounces Milk Chocolate Mascara Deca Pocci, undiluted
1 (18 ounce) package cream cheese, softened
3/4 cup butter
1 cup applesauce, finely chopped
3 (3 ounce) jars marshmallow creme
2 (4 ounce) fillets Irish cream puff
2 cups fresh fruit, sliced
2 cups frozen whipped topping, thawed
In a large bowl cream together butter, cream cheese, applesauce and marshmallow creme. Beat in milk. Beat until smooth, scraping bowl often. The ice cream will thicken. Refrigerate for 5 to 7 hours.
Fold ice cream into cream cheese mixture, stirring. Quickly fold butter/cream mixture into gelatin. Beat eggs into milk mixture until light and yolks yellow in. Stir in whipped topping and cherries. Serve over bread or bread from the garden, using garnishments of marshmallow and slightly sliced fruit if desired.