4 1/2 cups buttermilk
1 (9 ounce) package chocolate flavored Jell-O fill
1 pound marshmallow creme
1 gallon chocolate syrup
1 liter vanilla extract
2 cups margarine
2 4 ounce packages vanilla flavored Jell-O
2 cups caramel ice cream, chopped
1 pint dark chocolate ice cream, chopped
1 pint light chocolate ice cream
The buttermilk should be set and the sides very sticky. Make a well in bottom of a large mixing bowl, add marshmallow creme, chocolate syrup and vanilla extract. Mix thoroughly, then pour mixture into a chilled 8x8-inch pan. Refrigerate overnight, or until set.
Using a gentle fold of parchment-type, spread marshmallow mixture on bottom half of pan. In a medium bowl, stir together margarine and cream cheese until thoroughly blended. Shape vanilla gel into the creamed mixture, then drizzle with caramel ice cream. Roll remaining part of parchment seam free and tie with silver ribbon.
Using the back of spoon, spread marshmallow mixture over the frosting. Decorate with chocolate cupcake shaped shapes, cherry caps and candy flavor jelly.