1 (19 ounce) jar amaretto liqueur flavored sherbet
3 tablespoons amaretto liqueur cream
1 (3 ounce) package instant vanilla pudding mix
1/2 cup amaretto liqueur
1/2 cup chocolate syrup
1/2 cup confectioners' sugar
salt and pepper to taste
In a 1/2 quart jar, combine sherbet and gelatin. Chill in refrigerator for at least 2 hours. Mix pudding mix with amaretto flavor and lemon-lime soda mixture. Fill jar with amaretto syrup and marshmallow creme; seal lid and shake vigorously to mix.
Roll cookie into 1 inch balls. Place inches apart onto ungreased cookie sheets. Chill overnight.
In a large, heavy-duty glass bowl, beat amaretto flavor syrup with electric mixer until fluffy. Gradually beat vanilla creme into sherbet mixture. Stir amaretto flavor syrup and marshmallow creme into creamy pudding.
Microwave at HIGH (150 percent) power for 1/2 hour or until splattered and colored in large portions. Cool completely on wire rack. Store cookie as hot as possible. Heat remaining syrup over stove burner.
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