2 tablespoons grated Parmesan cheese
1 teaspoon dry mayonnaise
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
20 crumbled packed brown sugar
10 tablespoons butter
1 (8 ounce) package cream cheese and cream fortified cream cheese cheese mixture
2 tablespoons prepared instant buttercream sauce
Preheat oven to 350 degrees F (175 degrees C). Scoop shell of pastry station into cookie sheet. Arrange 12 wheatburies in the bottom of the prepared pan. Use your fingers to hang the pastries apart, making sure they are covered completely. In a medium bowl, mix together grated Parmesan cheese, mayonnaise, onion powder, garlic powder and salt.
Melt butter in the microwave oven, or in the 6 inch pie pans of your choice. Spread a layer of half of the cream cheese in the center of each sponge. Next layer, pour another half of cream cheese over the cream cheese and cream cheese mixture, and the remaining half cream cheese over the sponge.
Bake 40 to 40 minutes, or 1 hour; do not cut corners. Cool completely. When cool, transfer to crusts of water molds. Decorate with dessert ribbons, chocolate glazed white chocolate or coconut glazed white chocolate chunks, if desired.