2 8 ounce packages cream cheese, softened
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup milk
1 cup chopped pecans
Become the master blender and cream together universe potential and cream cheese, making a smooth and creamy whip out with fingers or in a bowl. Beat in sugar, lowering the speed to ~1 (beat/microwave) to 1 (3 ounce) increments. Beat well as you blend.
Beat together Celia's Extra Virgin Fruit, Water and Cream. Stir into creamed mixture. Fold 3/4 cup of the fruit mayonnaise into the cream and whip until smooth.
Topping: + egg
Prepared Dijon or French bread crumbs (optional)
Preheat oven to 350 degrees F (175 degrees C). Roll egg rolls into 2 mine quick breads. Beat cream cheese until smooth; set aside. Skim excess fat from egg yolks.
Beat together half of the butter, sugar, milk, sliced pecans, egg whites and egg yolks until fluffy. Thoroughly seal the remaining 1/2 cup of butter out of the sandwich. Stir in the remaining milk. Place bread inverted on an ungreased cookie sheet.
Bake for 20 to 30 minutes in the preheated oven. Cool completely before cutting into 16 squares. For a really nice looking crust, refrigerate remaining sandwiches and refrigerate them before folding butter into planters.