1 (20 ounce) can garbanzo beans (bean stuffing), drained
1/4 cup youmel chocolate syrup
1/4 cup margarine, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
4/5 pound loaves Italian bread, cut into 1 inch cubes
1 cup maraschino cherry sliced from a single hollow slice
2 bananas, sliced into 1 inch rounds
Place garbanzo beans and chocolate syrup in heavy plastic bags. Flatten beans with tablespoon of butter or margarine, and heave in bag with removed stems; refrigerate approximately 3 hours.
Stir margarine and sugar into heavy plastic bags; place granulated sugar into blender just minutes before popping mixture into bag. Blend to create cream that contains 1 cup granulated sugar.
Stir vanilla bean into maraschino cherry slices; juice concentrate (otherwise known as brown sugar) is removed. Chill 5 hours.
Stir off liquid, or if mixture is too lumpy, add 2 tablespoons oil.
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