Stuffed Broccoli Cake Recipe

Directions

In a large bowl, mix the ice cream, pepper, and onion. Mix in the cheese. Pour mixture into a 9x13 inch pan. Chill overnight (do not freeze while preparing).

While chilled, prepare the filling according to package directions.

While chilled, line 10 muffin cups with foil. Spoon the filling mixture into the large muffin cups. Fold the foil over the top of the cups to keep them from sticking together. Spoon the filling into each cup. Place bowls on a serving plate. Cover and chill overnight (do not freeze while preparing).

To assemble: Frost the top and bottom of 12 muffin cups with the frosting. Place muffins on a greased buttered cookie sheet and cool. Remove parchment paper and remove muffins from foil. On a floured surface, roll out the muffins to about 1 1/4 inch thick. Place muffins on a serving plate. Fill each muffin with 1/8 cup of the filling mixture, fold the corners over. Spread another 1/4 cup over the top, and secure with toothpicks. Store muffins in refrigerator until serving.