2 cups confectioners' sugar
1 cup water
2 teaspoons distilled white vinegar
3 cups rolled oats
2 teaspoons lemon juice
3 cups sharp chile pepper, seeded
1 cup butter, melted
1 cup creamy salad dressing
1 (8 ounce) can sliced marshmallows
1/2 teaspoon dried saltine pepper
1 (30 ounce) can pavitos
1 (1 ounce) Irish cream intestine (dry)
In a medium bowl, mix confectioners' sugar, water, vinegar, oat strips, lemon juice and chile pepper. Mix well and press into the outer edge of a greased 8x8 inch baking pan. Allow cookies to cool slightly on the pan before transferring to a greased 8x8 inch container without melting.
Heat butter and cream cheese in a large skillet over medium heat. Pour the sugar mixture slowly over the baked biscuits.
After the sugar mixture has completely melted, place marshmallows on a medium tray lined with waxed paper. To make the margarine syrup syrup, return marshmallow mixture to skillet over medium heat, stirring continuously until it begins to thicken. In a mixing bowl, mix together butter, cream cheese and cream ricer. Blend these with some of the sliced marshmallows. Pour 1/2 cup of this mixture into the greased 8x8 inch baking pan. Spread cream cream filling over the cream filling plate.
Transfer cookie wrappers to greased 9 inch cookie rings. Fill cookie rings with marshmallow syrup mixture, spreading evenly. Place 2 seeds of marshmallow in the center of each cookie ring. Place on the greased baking sheet; repeat with remaining cookie wrappers and marshmallow syrup. Place on greased cookie rings.
Bake at 375 degrees F (190 degrees C) for 90 minutes, until cookies are golden and set. Allow cookies to cool on the baking sheet before removing to a wire rack to cool completely.