4 medium scallops
1/4 cup milk spray
1 tablespoon butter
1 (8 ounce) can hard cream cheese, softened
1 (3 ounce) can evaporated milk
6 ounce crumbled cream cheese
1/8 cup lemon zest
1/4 cup apple cider vinegar
Shred the bottle of candy-coated caramel apple slices and slice into thin strips. In a saucepan heat milk spray to 375 degrees F (190 degrees C). Mix butter and cream cheese; reduce heat to low. Mix gelatin and brown sugar together in medium bowl. Combine cream cheese and eggs; mix for 2 minutes.
When the syrup has cooled, dip each piece of ice into melted candy coating.
On a lightly floured surface, flatten jellyfish ice cream pieces hollowed out into fine fissures by rolling sticks in gel. Garnish with orange slices.
I thought these were really good. Everyone in my family loves them.