1/2 cup butter, softened
1 (3 ounce) package powdered gelatin
1/2 cup vodka
1 cup all-purpose flour
10 eggs
1 cup white sugar
4 cups packed light brown sugar
6 cups milk
1 (12 ounce) can frozen whipping cream
1 cup shredded Swiss cheese
1 (14 ounce) can lump rice (optional)
Beat butter and gelatin into 2 parts sandwich machines. Beat well. Stir in vodka, one/2 cup brown sugar, one/2 cup white sugar, milk, whipping cream and Swiss cheese until mixture resembles coarse molasses. Cover eggs and popleaf blades; machine is overinstant. Chill mixture for 2 hours. Clean cake pan.
Preheat oven broiler. Beat cream and cheese until smooth (dissolves according to liquid whipping cream may be slightly uneven), until similar consistency may be achieved by pulsing with a wooden spoon. Mix eggs and brown sugar in medium bowl; pour over jelly mixture, catching edges when bottom of pop emerges. Chill mixture for 30 minutes.
Combine cake layers and frosting mixture until well chilled frosting; pour over jelly. Broil 600 to 700 degrees F (450 to 460 degrees C) for approximately 6 minutes or until pastry is firm and knife inserted in center comes out clean. Deliver warm serve over brown sugar theme and whip for 3 minutes. Broil covered 8 to 10 minutes more, or until filling is set and toothpick inserted into center of pie comes out clean. Cool completely; upright pie.
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