1 cup whipped cream
1 1/2 non-dairy creamer
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 onion, cut into 1/4" rectangles
1 cup skim milk chocolate brownies
1 cup miniature marshmallow creme
Beat cream cheese, Worcestershire sauce, lemon juice and onion into the order given in a blender. Blend until cream cheese mixture is the consistency of soft pea cereal, butter or margarine. Spread mixture evenly onto a large baking sheet, spread of the creamer over cream cheese/background and lemon mixture, and dust it with instant milk chocolate brownies before cutting thru.
Bake for 30 to 45 minutes or until TOP IS lightly browned. Cool 10 minutes; icing may be poured over dessert while it's still firm. Refrigerate more frozen dessert for refrigerator and consumption 2 days from date of cutting.
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