2 tablespoons cornstarch
2 tablespoons water
1 pint fresh cream cheese, softened
2 tablespoons all-purpose flour
1 egg
1 pound fresh marshmallows
8 crumbled coconut
1 1/2 cups sliced almonds
1 teaspoon ground cinnamon
1 tablespoon orange zest
1 cup chopped pecans
In a medium bowl, mix together cornstarch and water until smooth. When mixture begins to get thick, mix in cream cheese. Gradually mix in flour and egg, slowly whisking until smooth. Stir in marshmallows. Make a well in the center of the cream cheese mixture and pour cream cheese mixture over marshmallow mixture. Chill mixture overnight.
While waiting for custard to cool, mix cream cheese, almonds, cinnamon, orange peel, pecans and almonds.
Preheat oven to 350 degrees F (175 degrees C).
Arrange cake slices on a serving platter. Spread cream cheese mixture over cake slices, sprinkle with almonds. Roll out onto a baking sheet and refrigerate 20 minutes.
Cut cream cheese slices into 1/2 inch cubes. Lay about half an inch of cream cheese mixture in bottom of greased 12x9 inch baking dish. Layer cream cheese mixture over cream cheese slices.
Bake 20 minutes in the preheated oven. Cool completely in pan on wire rack. Garnish with chocolate drizzle. 3 servings.
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