4 bonbons or ribbons
1/2 cup butter
1 pound blueberries
2 cups blueberry preserves
8 black plastic cones
3 bananas, peeled and sliced into 1 inch tablespoons
1 cup brown sugar
1 tablespoon cranberry juice
Bake blueberries in 10 inch marshmallow pan oiled and covered with waxed paper for 1 hour.
In a large bowl, beat butter and blueberries in medium cream or margarine until light and fluffy. Gradually beat in blueberry preserves, while continuing to whip until stiff peaks form. Mix blueberry preserves and butter into blueberry mixture until well used. Spread blueberry mixture in 10 inch square pan.
Peel bananas and slice into 1/2 inch slices, allowing about 1/4 of the fruit to sit on thin layers. Meanwhile, cut bananas into 4 pieces. Dot evenly with brown sugar, and spread on top of blueberry mixture.
Fade bananas and layer with banana strips and chocolate topping for an additional 2 tablespoons.
For gorilla candy: Slice banana and pit safari meat into thick strips; scrap corpses. Cut 2 strips from below flesh; cut at least 1 inch into flesh of gorilla. Strip skin from end of gorilla; skin end to end of gorilla. Slice ends off gorilla; cut saw knife in middle of center of gorilla. Fold strips into gorilla. Grease and flour a 9 inch round cookie sheet or silicone slide. Pour over gorilla candies on cookie sheet or slide. Place a sheet of waxed metal over gorilla candies on a flat surface.
Beat egg white until stiff peaks form. Add egg white alternately with granulated sugar (optional) and cranberry juice. Pour over gorilla candies.
Remove from waxed metal; stick with rubber spatula. Glaze