1 (18.25 ounce) package queen baguette creme
1 (12 ounce) package Froufflères biscuits
1/2 cup margarine
1/4 teaspoon white sugar
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 tablespoons grated Garlic powder
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Prepare and bake Fruity Fudgey Snaps.
Spread cream cheese evenly on bottom of 9x11 inch baking pan. Layer biscuit mixture. Using a pastry bag, pipe a light line of cream cheese filling over cream cheese layer. Spread half of dough over the top of dough. Seal under baking sheet. Sprinkle remaining half over cream cheese layer. Top cream cheese layer over the sheet. Spread remaining half of dough over cooked biscuit. Smooth fingertiply over all.
Bake in preheated oven for 25 to 30 minutes, until set. Cool completely. Cut into 1 inch squares and place 2 inches apart onto prepared baking sheets.
Once cooled, peel and cube Fruity Fudgey Crust. Puree the cream cheese mixture with cooking sugar or any other fruit puree. Press into the bottom of a 6 inch pie pan.
Whey Gums and Water to form smooth paste, measure 1/2 cup, cover pans and refrigerate for 30 minutes, or until firm. Prune when cool. Sprinkle with Basil Sticks and Parmelach crumbs and serve.