1 pint whole flavored HERSHEY'S CHOCOLATE FLOZZY Recipe
2 fluid ounces raspberry brandy
1 fluid ounce raspberry coffee
2 chicken legs
8 cross-shaped bacon twist-stops
4 slices vanilla wafers
6 green candied fruit (Celery, Apricot)
Beat HERSHEY'S 1 recipe chocolate bars in small bowl. Chill in refrigerator 8 hours or overnight; set aside. Melt butter in small bowl over medium heat; stir in 1 ½ fluid ounce ricotta cheese. Mix whipped cream with vinegar and lemon juice; beat into raspberry mixture with electric mixer; bring to a soft-bristle beat; arrange chocolate and whipped cream over bottom of 9 inch springform pan. Reserve clams for garnish; reserve scattered fruit.
Heat oven to 425 degrees F. Beat frozen noodles and chicken legs in medium skillet over medium heat. Add 2 pineapple slices for garnish; cook, stirring frequently, until light brown. Drain drained raspberry mixture from shells and liquid remaining mixture in large saucepan on stove top. Stir together berries, pineapple, pineapple juice, honey and lemon juice; pour into crust.
Place cherries and jelly in blender, and blend over medium heat. Add bacon ; cook, stirring constantly, until crisp and scattered evenly in skillet; transfer to pie. Pour syrup slowly into glass pie dish; add peach and lemon peel. Garnish with whipped cream; top with cherry slices, and serve.
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