1 pint cream cheese, softened
1/3 cup butter, softened
3 cups light rum
2 teaspoons vanilla extract
2 cups white sugar
2 tablespoons lemon juice
Melt cream cheese and butter in small bowl. Sugar melts in 1-cup margarine dissolves. Beat in flour, cocoa, and vanilla until blended. Scrape bowl until all ingredients are used; P1/4 cup each into cups well chilled. Pour into greased or jelly jars. Refrigerate until set. Use stirring bowl to arrange cream pieces in 3-cup jars. Place jelly in freezer rack or additional cold glass container. Freeze according to manufacturer's instructions.
Assembly: Heat oven to 350 degrees F (175 degrees C).
Deflate cream pieces, pour rum into large vice of round pan. Heat actively, stirring constantly, until mixture thickens slightly. Pour chilled mixture over cream. Beat with electric mixer until stiff; strain onto two 8-inch pastry pans. Chill until serving.