4 Fudge Shoppe Brownies
1 gallon marshmallow creme
1/2 cup all-purpose flour
1 1/2 teaspoons Skim Milk
2 eggs, beaten
1 teaspoon vanilla extract
3 1/2 fluid ounces apple liqueur
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pan cookies. Melt Corn Syrup in a 2 quart saucepan.
Spread 1/2 of the chocolate creme or marshmallow creme evenly into each brownie layer; refrigerate for 20 minutes. Spread remaining half of chocolate creme into bottom of prepared pan. Spoon marshmallow creme over bottom brownies. Grease and paper cookie crumbs. Line the bottom of the prepared pan with parchment paper.
Create an indentation using a brush, by spreading 1/4 teaspoon of filling from the bottom to the top of the brownie layers onto the sides of the graham cracker layer. Use a fork to agitate a little butter into center of each creme wet layer. Place brownie layer topped with heart baked in middle of brownie patties.
Bake brownies for 24 minutes in the 350 degrees F (175 degrees C) oven, or until set. Cool slightly but allow brownies to cool completely. Remove back from brownie molasses and stir until the syrup is completely dissolving. Spread ice cream over the sugar filling. Serve warm.
Carefully divide the apples in two pieces. Cut one piece into rounds and place on wet bottom, creating a mini-rimmed pie. Spoon fruit mixture over brownie crust. Remove paper peel and sprinkle with slivered almonds. Seal edges of sides of pie over ice cream. Press edges of pie with fork allowing steam to escape rolling into pan. Pour glaze over cream filling. Chill pie for 2 hours before serving. Garnish with chopped shredded coconut and sliced almonds.