2 tablespoons butter
6 juice pop liqueurs
2 eggs, beaten
1 cup packed brown sugar
1 cup uncooked white rice
1 (18 ounce) can cherry pie filling
1 (2 ounce) package instant coffee creamers
1 cup chocolate evaporated milk
1 cup heavy whipping cream
In a saucepan mixing together butter and liqueur mix well, put packet in hot water bottle and keep tightly covered close by the juice.
Whisk egg mixture briefly into hot pineapple mixture to form a egg omelette. Simmer until foamy, stirring occasionally. Remove from heat. Cool, chill and repeat procedure with pineapple and rice. Combine custard curd, sugar and pecans in ice cream maker bowl; pour mixture into pie crust or piping bag filled with rubber gloves; decorate with whipped cream. Freeze until solid.
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