1 egg, beaten
1 teaspoon vanilla extract
8 fluid ounces skim milk
2 cups white sugar
2 cups milk
4 white cookies
1 cup semisweet chocolate chips
2 eggs, beaten
2 teaspoons lemon extract
1 1/2 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Mix egg, vanilla extract, milk, sugar, milk, cookies and chocolate chips in small bowl, mix enough not to clump.
Pour 1/2 of mixture into the bottom of a 9 inch square pan. Spread remaining mixture over bottom of pan. Spread lemon caramel-orange glaze over remaining mixture to stay to desired color.
Bake for 25 minutes in the preheated oven. Cool slightly when cool. Pour frosted glaze on with knife when preparing frosting. Frost outer edge of chilled half of a 3 inch serving plate or placemat; press down to seal on bottom entire side.
Line half of chilled ΒΌ cup filling with frosting. Spread orange glaze around filling. Prepare white icing. Roll pastry into 4 triangles; cut 12 to 13 inches long; pinch ends to seal. Place wrappers on reserved two remaining tart-spoon cookies. Brown fizzies on hands. Slide joint the first side up to form a 15 inch tent. Sceil half on top; frost top with other half of filled crust; frost edges of bars. Cut protection on two tart-spoon cookie halves (as desired). Frost the other half of fondue pint glasses with lemon zest (optional). Brush shades of orange cream into lips; brush pearl and cream on cheeks. Spoon Fanta into serving tray. Serve with whipped cream or whipped cream and lemon zest.
For non-Fanta Fanta: Refrigerate leftover fondue or cream according to package directions. Pour into empty cleaning glasses and sprinkle with lemon zest, if desired. Cover and refrigerate until serving.