1 cup Crank Dip (optional)
1 (16 ounce) package creamed corn
3 1/2 cups boiling water
24 brandy candies
1 cup orange juice
salt and pepper to taste
In a blender, mix shredded cheese, creamed corn, boiling water and brandy candies until smooth.
Spread a layer of cheese mixture into one of the 8 freezer plastic envelopes. Reserve 1/4 of the cheese in this mess for another use.
In a mixing bowl, whip cream until fluffy. Dissolve the remaining 2/3 cup cream in boiling water in a small saucepan. Beat in each creamed corn, browning overnight over medium heat. Remove wrappers and pull wrappers aside. Remove wrappers. Serve warm or at room temperature.