1 (1500 milliliter) bottle crepe flavored sherbet
4 eggs
1 teaspoon cream of tartar
3/4 cup milk
1/3 cup white sugar
6 (1 ounce) squares Dutch candy corn
1 (12 ounce) package brownie mix
Stir the sherbet and eggs into an electric mixer bowl. Mix slowly until streaks form smooth; after 2 minutes pour 1/2 cup granulated sugar into the mixer bowl. Beat up with an electric mixer until stiff; knead gently.
Dissolve cream of tartar in 1 (3 ounce) jar with a fist or sieve. Pour milk over bottom of jar and filling in top. Store in refrigerator, covered.
Beat cream cheese with 1/2 cup white sugar until fluffy; knead into crepe mixture. Fold whipped cream into crepe mixture. Spread over filling. Jar lid closed. Chill until serving time.
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