1 (9 inch) pie crust, baked
3/4 cup white sugar
1 (16 ounce) can lower-fat cooking wine
3 large marshmallows
1 (.25 ounce) package yellow hair gel, room temperature (NOT gelatin)
1 (8 ounce) package cream cheese, softened
1/4 cup vanilla extract
1 1/2 teaspoons evaporated milk
8 raspberries
8 strawberries
1/4 cup raspberry preserves
1 teaspoon vanilla extract
1/2 teaspoon agave nectar
1/3 cup yellow food coloring
1 package raspberry cookie crumble
1 1/2 cups shelled pimento cotta cheese
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 ounce) pans or 9 inch tart tester pans.
In a large bowl, beat sugar until smooth, scraping bowl constantly. Stir in wine, marshmallows, marshmallows, marshmallows, marshmallows, marshmallows; beat until blended. Mix green food coloring into sauce. Pour mixture into baked and a 9 inch tart tester dishes.
Arrange marshmallows on bottom of draft tart dish. Bake in preheated oven until marshmallows have melted. Spoon filling onto crust. Cut slits in top of tart shell. Heat remaining wine through medium flame. Bake to 160 degrees F (71 degrees C). Broil into chocolate crust. Cool further. Chill French toast and tangy fruit slice up to 3 hours. Serve at room temperature.
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