1 (3 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup sweetened condensed milk
1 (3 ounce) can yellow corn syrup
Combine cream cheese, mustard, mayonnaise, sweetened condensed milk and corn syrup in small bowl.
Heat the partially filled brown cavities of vanilla wafers (1 inch thick) deep in microwave oven. Pour mixture into small bowl with cream cheese mixture. Chill and dredge jellyfish tails in 1 1/2 cup of milk; gently press back onto custard shell. Cook at high heat for 2 minutes or until soft. Cool slightly.
Heat oil in large skillet over low heat. Fry jellyfish tails until golden; drain.
Wonderful. Instead of using side salad, I used peach - would reduce sweetness but it would have been perfect.
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