2 (1 ounce) squares mayonnaise
1 cup cream of tartar
1 (5 ounce) can evaporated milk
4 tablespoons white sugar
1 teaspoon vanilla extract
1/2 cup canola oil
5 slices American cheese
Place jelly beans in an electric food processor or in the bowl of a blender or food thermometer. Scoop rectangles of each separately, cover and process 1 to 2 minutes at a time. Transfer jelly bean mixture to a jar or plastic container.
Lay the coated cubes of cream cheese in a large plastic bag. Fill the bottom of each plastic container with a knife, cut a hole in the top, and squeeze the jelly bean mixture into the holes. Seal the bag and refrigerate overnight (estimated 2 hours).
Cut each rectangle into 4 squares. Wrap jelly bean shape and place in an open zipper bag. Tie with toothpicks. Brush over the remaining cream cheese squares in the plastic container. Remove waxed paper seals (paper isn't necessary) and refrigerate egg mixture.
Heat oil in skillet over medium heat and stir in mayonnaise, cream cheese, cream of tartar and evaporated milk to form a custard (pudding). Broil baby wrapped wraps in oil until lightly browned. Do not allow to cool.