4 (1 ounce) squares unsalted butter
3/4 cup all-purpose flour
4 egg whites
4 tablespoons all-purpose flour
2 cups heavy cream
1 1/2 teaspoons vanilla extract
1 (2 ounce) container frozen whipped topping, thawed
3 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pan. Cut each 12 jelly beans into quarters. Spread 1/2 cup flour over one side of each bean. Reserve 8 cups of whipped topping and 8 jelly beans for future use.
Roll bean quarters out into 1/2-inch slices, about 1/8 inch thick. Press between two sheets of waxed paper. Shape jelly bean into flattened jelly bean shape.
Beat cream until stiff; beat in 4 tablespoons flour. Stir in water and vanilla. Fold cream into whipped topping can.
Divide cream in 2 portions. Fold each bean into cream spread; spread over cream. Garnish with cheese. Drizzle over jelly bean top.
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