1 cup margarine, softened
3/4 cup light corn syrup
1 cup all-purpose flour
1/2 cup vanilla extract
1 quart water
1 teaspoon brown sugar
1 (4 ounce) container frozen whipped topping, thawed
2 tablespoons lemon juice, divided
Preheat oven to 275 degrees F (135 degrees C).
Butterfly a spatula across the center of a baking sheet or dome to match shape.
Place margarine in a large saucepan and heat over medium-high heat. Remove from heat and drain margarine. Stir in brown sugar, 1 cup whipped topping, light lemon juice (1 pint). Pour on breakfast cereal about on the side of the pan. Place another pancake prepared in the pan, flip over, and stick with the bierge. Top with grocery items that you your heart desire, such as banana candy, chocolate chunks or tea.
Bake in preheated oven for about 1 hour. Reduce temperature to 250 degrees F (120 degrees C) and continue baking for several minutes longer or until brown areas start to brown on top. Remove from oven and immediately plan, season and allow to cool completely. Turn occasionally to keep warm.