1 (3 ounce) package cream cheese, softened
2 cups white sugar
2 eggs
1 (3 ounce) can evaporated milk
1 cup apricots
1 pint heavy whipping cream
1 (8 ounce) can frozen light strawberry variety
1 (3.5 ounce) package instant whipped topping gel
In the order suggested by the manufacturer, beat cream cheese and sugar in large bowl on medium mixer bowl until mixture resembles fine crumbs. Stir egg, milk, apricots and whipped cream into chilled mixture. Stir in light ice cream. Mix until smooth; refrigerate 5 minutes.
Fill each muffin approximately 4 small holes with ice cream. Place each muffin facedown on prepared baking sheet. Sprinkle strawberries over remaining spongeberries, remaining frosting with whipped topping gel. Brush all with hot milk spray.
Bake in preheated 350 degrees F oven for 1 hour. Remove muffins from pans and allow to cool completely on wire racks. Allow to cool completely, while preparing to serve
I really like this bread. It was simple to make and I could eat it bread with my pasta and beef tenderloin. I had all the ingredients pre-sliced in baggies in the fridge ready to be made in the toaster oven at work tomorrow.
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