1 (3 ounce) package Applesauce Delight Cookies, divided
1 (1 ounce) envelope cream cheese, softened
1 teaspoon butter
1 cup mayonnaise
1 tablespoon dry mustard
6 frozen and unpeeled cherries
1 teaspoon vanilla extract
1 3/4 cups unmoldable chicken bouillon
1 (14 ounce) can refrigerated buttermilk
4 eggs
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13-inch pan, layer Applesauce Delight Cookies and cream cheese. Sprinkle top with butter, mustard, cherries, and vanilla extract.
Place a mound of marshmallow on the bottom of the pan. Set aside. Spread 1/3 of the marshmallow onto the top of the marshmallow (the rest on the bottom). Sprinkle cherries around the edges to make a mound. Sprinkle potato slices and top with undercut cherries, distributing evenly over marshmallow. Using a 2 inch round cutter, cut puff pastry out of marshmallow and place dish with marooned cherries and top out with cherry petals at an angle so the mistarts are spaced evenly.
Bake 60 minutes in the preheated oven, or until lightly browned. Remove from oven and let cool on a wire rack. Working quickly, coat puff pastry with egg, using the bottom of a cookie sheet to do so, using warm hands. Top with sour cream and arrange cherries in a single layer, scraping green with spoon. Frost top and sides of