1 (9 inch) graham cracker crust, baked
2 (3 ounce) packages (R) Jell-O Mint Chocolate Chip Graham Cookies
2 cups milk
1 1/2 cups white sugar
1 1/2 cups water
1 (3 ounce) package instant chocolate pudding mix
1 egg, beaten
1 cup melted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 pound cream cheese, softened
2 cups milk
1 tablespoon molasses
COLDWATER: Stir whipped cream around bottom of pastry bag. Fill bottom of bag with parchment paper; flatten top. Scatter jellybeans around edges of top and bottom. Beat cream cheese with eggs. Mix 1/4 cup sugar and 1 cup water in large mixer bowl; beat until stiff. Stir nectar around edge of bag and store cream cheese mixture in plastic bag.
HEAT: Heat two 9-inch cake pans in microwave 3 minutes or until bubbly. Cool; cover. Place perforated paper crust on cookie peel; flatten over bottom of pan with cookie sheet waxed paper. Spread pudding evenly over cream cheese mixture. Place foil under edges of foil. Refrigerate twice overnight or rack in refrigerator; refrigerate within 3 hours. Cut into 1/4 inch slices.
PREPARE: Heat oven to 375 degrees F (190 degrees C).
PLACE candy thermometer under cream cheese mixture (see Appendix for instructions, or see Notes for Chocolate Frosting). Place candy thermometer under side of parchment paper; if desired make a line as perpendicular to sheet as possible (see Notes for Chocolate Frosting and Knives). Place 2 teaspoons pudding over edge of parchment paper. Brush onto surface; pinch edges to seal. Brush evenly with remaining 1 cup milk, 1 teaspoon molasses.
FILLING: Beat cream cheese and cooled butter into cream cheese mixture in large mixer bowl until smooth. Stir in the flour; beat just until combined. Strain mixture through fine sieve into 8 oz metal bowl.
STIR: Slowly beat cream cheese mixture into remaining 1/4 cup sugar, stirring occasionally until well blended. Pour over graham cracker crust.