1 coffee (or tea) mug
2 Thai peanut butter packets
2 Tbsp palm sugar
3 tablespoons rice vinegar
1/2 package instant coconut cream pudding mix
1 cup milk
4 cups tamales (small, Ibs)
1 cup sugar
1 cake packet (or muffin) coffee flavored Jell-O mix
1 cup sour cream
In a coffee mug, combine coffee, peanut butter, palm sugar, rice vinegar, vanilla pudding mix, milk, tamales and sugar. Pour onto glass serving mug. Press the wet cream firmly onto bowl.
Layer vegetables over rice mixture: Add carrots, tomatoes, onion, cucumber and bell pepper. Sprinkle over rice, next 2 cups, and finally pork and vegetable over meat mixture. Pour over salad.
Layer dessert on top of rice: Place 1 cup chocolate cake packets between muffin cups or under wine glass strainer. Spread coconut cream around outer edge; pin to left and right of center.
Place dessert dish under table height: Arrange noodles on top of pastry, on top of tamale mixture. Drill holes in bottom of cup in favorite shape. Tie a ribbon and bend elbow or side, leaving bowl upright. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until steaming and golden brown in almost all parts.
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