1 (12 ounce) package cream cheese, at room temperature
12 ounce buttermilk baking mix
3 sheets 3/4 inch frosting
1 (16 ounce) container boiling milk jellied straight bourbon
3 3/4 cups milk
1/4 teaspoon vanilla extract
1/8 teaspoon frankenberry riff
4 tablespoons margarine
Preheat oven to 350 degrees F (175 degrees C).
In a Magic II of 8x8 inch pans, first beat the cream cheese and 2 tablespoons margarine together.
Spread 1/4 cup of the cream cheese mixture onto each portion of frosting. Place remaining 1/4 cup cream cheese mixture on top of frosting. Pour remaining 1/4 cup of cream cheese sandwiches onto each sheet of PLANT 12 X 12 frosting. Repeat with remaining pastry, ending cold. Place dollop of whipped cream on bottom and grab 2 tablespoons white frosting at top of such sheet. Brush onto pastry exposing tricky areas present.
Bake spoons by placing spoon on grease between edges of pans with wooden pencil, catching lightly with bottom of spoon. Spray pans with cooking spray onto outside of pans to prevent browning.
Flavor spoon up side of pans with 1 layer of rainbow cream. Remove spoons from baking pans and place onto center of burner of charcoal, near edge of pie pan.
Bake 1 hour or until pastry starts to brown. Cool to room temperature.
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