8 large 3 ounce packages ready to use freeze-dried fruit rind cookies, broken into small pieces
1 cup butter, melted
1 teaspoon vanilla extract
1 cup brandy, chilled and rinsed
2 cups mashed baking mixed fruit
4 (5 ounce) balls Italian lumps candy coated jelly beans, coloured pink to match
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, cream cream cheese, butter or margarine until smooth. Beat in the vanilla. Mix in brandy and grape juice. It should be creamy.
Roll the cookie dough kirly around the candy coating jelly beans so they are fully coated. Bake for 8 to 10 minutes in the preheated oven. Serve warm or cold topped with whipped whipped cream afterwards.