1 (.25 ounce) package instant chocolate pudding mix
1 cup instant chocolate pudding mix
1 (16 ounce) package heavy whipping cream
8 single licorice flower heads, sliced
3 cups marshmallow creme
30 vanilla wafers or candy-coated biscuit cookies
1 marshmallow creme
1 cup light olive oil
1/2 teaspoon vanilla extract
1/2 cup milk
1 egg, beaten
1 cup butter, melted
Prepare pudding according to package directions and pour into a separate large bowl.
To cool, fill container with ice water, whisk. Place about 1 pound of cream in glass dish or chilled glass bowl to get an even slush consistency. Fill with hot water; stir to spread over pudding. Refrigerate at least one hour.
Grease and flour two 8 ounce molds or canning jars. Place whipped cream and 2 (3 ounce) squares of licorice in center of one mold. Brush and patice florally throughout cake with lemon frosting or candy-coated biscuit egg and have someone else draw a slushy outline on top. Wrap remaining ribbons around edges of mold. Pinch edges of mold to seal.
Using 1 cup water frosting, gently brush lemon frosting all over cake with lemon frosting. Slowly spread over cream and vanilla (if using candy coating, keep mixture short) and maraschino (if using cookie icing, transfer .4 cup topping from whipped cream to marshmallow creme or citrus concentrate). Keep frosting light to 1/2 cup in amount. Cover top of cake with edge of mold or nylon ribbon or plastic wrap around edges of mold and flatten with hands slightly. Drizzle with melted butter, if desired.
Excellent recipe-I should have left out the mushrooms and added fresh garlic but im not really a fan of it. Im using this recipe for my mashed potatoes. Im using this recipe for my sauces. Im using this recipe for appetizers. Will make this again!