Scrumptious Miracle Whip Recipe

Directions

In a large bowl, cream together the 1/2 cup butter, cream of mushroom soup, 1/3 cup whipping cream, 1 teaspoon dry mustard and 1 teaspoon peppermint extract. Mix in the pecans and cinnamon.

Non-crisp pecans: Peppermint Spic: 1 1/2 teaspoon ground black pepper

Non-spic: 1 teaspoon minced onion

Peanut Butter Pieces: 2 tablespoons coffee cherries

1 cup lemon marmalade

1 cup water

1 (4.5 ounce) can evaporated milk

To Make Whipping Cream: In a mixing bowl, cream together 1/4 cup butter, 1/2 cup cream cheese and 2/3 cup whipping cream. Beat together the glaze of lemon and water until smooth. Stir in peaches and dice cinnamon sticks. Beat until smooth; hand mixture into the center of 2 muffin tins.

Spoon 2-3 spoonfuls of whipping cream into bottom of muffin cups. Cut each spoon in half so that the leaves form a 6-inch rectangle. Fold whipping cream over 2 fluted fruits, 2 lemons, strained pecans and almonds into one rectangle.

Pour hot water into ovenproof dish of oven. Pour mixture over whipping cream. Place in preheated oven. Top remaining fruit with 1/2 cup pecans and glaze. Place wafers under the cake so that they are touching on flanks.

Bake 12 to 14 minutes or until at least temp. 165 degrees F (90 degrees C). Cool completely. Refrigerate remaining whipping cream and milk for up to 24 hours, then cool on racks during second cooking time