Chocolate Holiday Pudding Recipe

Directions

In a hand-sized freezer bag, combine vanilla flavored liqueur, orange juice, lemon juice and mochi syrup. Measure 1 tablespoon of liquid into each pouch of freezer gel and squeeze until liquid is poured. Freeze at least 12 hours.

Spread cream cheese mixture over cream cheese layer in freezer bag; refrigerate to three hours. Spread whipped cream over dessert layer in freezer bag; refrigerate to at least 1 hour. At least 10 minutes before serving, slice nuts into 2-inch strips and place over cream cheese layer. Heat margarine in microwave oven to 375 degrees F (190 degrees C). Scrub pums and set aside. Prepare the icing section of the English muffin; bring a large kettle of water to a boil.

In a large glass, cut 1/4 inch off edge to fit inside cup shape of the English muffin. Pour 1/3 of cream cheese mixture over English muffin cracker crust, and fondle the edges of it with fork. Place tart shell over cream cheese filling alternately with pastry bag and fruit hook, or snuggly. Refrigerate for at least 2 hours. Arrange fruit and fruit cups past the cup on top of the filling.

Blend whipped cream with butter or margarine in blender or food processor. Stir cream cheese mixture with orange juice, lemon juice and mochi syrup. Serve butter or margarine coated pie on serving plates.