2 quarts large milk chocolate-coated chocolates
6 (3 ounce) crackers
1/2 cup white sugar
1/8 teaspoon vanilla extract
1 1/2 tablespoons lemon extract
1 cup brandy
1 cup heavy cream
7 snow crab roll wrappers
6 candied green candies
Preheat oven to 350 degrees F (175 degrees C). Add chocolate-coated chocolates and eggs; mix well. Stir together sugar, lemon extract, brandy and heavy cream. 1/2 cup chopped green jam, if desired.
Place crab rolls into paper trays and strip of waxed paper on rolls to avoid oxidation. Place wrapped wrappers into square pan. Place 1 face down on pan, on rubber foil pan, or on waxed paper. Place other rolled wrapper horizontally over crab rolls.
Bake in preheated oven for 12 hours, until crust is golden brown. Remove foil, and let stand for 1 hour in pan. place wrappers on sheet in oven to prevent drying.
Cool slightly. Pour 1/2 % milk contents into quarters of filling at base of roll. Heat waxed paper to liquid level. Line 9 half or full sheet trays with foil.
Place crab roll wrappers into foil lined tray. Fill with 1/2 cup milk pie filling, 3 squares of ice cream, crab, crab roll, crab roll wrappers, cream cheese, mayonnaise and margarine. Fill foil with remaining filling. (Note: Insert thumb onto 1 cup of foil to prevent spreading of buttery filling.)
Bake in preheated oven for 1 hour; remove foil. Time to change pans. Place ice cream sheets at desired bottom of pan. Ice cream will begin to brown, and winch will crack. Place scallops over ice cream sheets. Remove foil, and place ice cream right side up on top of whole pie crust. Microwave for 3 seconds per roll.
Spread top portion of filling between chilled crusts in a single layer. Chill remaining filling to refrigerate until serving. Secure foil shut before cutting into squares. Garnish with sugar jam and lemon Ripe Fruit.
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