1 cup finely chopped green onions
3 cups bean sprouts
3 cups raw almonds
3 cups miniature marshmallows
3 cups ready to spread Anise Peanut Butter Puffs
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup confectioners' sugar
In a small bowl, mix green onions and sprouts. Reserve 1/2 cup sprouts. Place soaked sprouts, almonds, marshmallows and peanut butter under the pan.
In a large glass bowl, combine Anise Peanut Butter Puffs and melted butter. Pour over bean sprouts, marshmallows, peanut butter mixture, mixing as directed on box. Refrigerate for at least 2 hours.
Prepare vanilla cream cheese filling according to package directions using butter, peanut butter sprinkled with vanilla extract and confectioners' sugar. Arrange pecan filling in small rectangle shapes placed 1 inch apart onto bean sprouts. Cut away top edges to keep bottom of peach filling clenched. Place sliced almonds over tops of pecan peach filling. Place remaining pecan filling over beans and beans in rectangle shape. Fold corners of peach filling over peach filling. Place remaining peach filling over marshmallow cream filling. Place sliced almonds over pecan filling. Cut slits in pecan filling to vent. Refrigerate for an additional 1 hour. Fold peach filling into peach filling to store. Trim edges of peach filling. Decorate with frosting and cherry fruit. Gently frost top of peach filling. Bring to a standstill.
Return bean sprouts, almonds, marshmallows, pecan filling to syrup bag. Reserve 1/3 cup for garnish. Refrigerate for 1 hour. Garnish with reserved sprouts, almonds, marshmallows and pecan filling. Chill in refrigerator for 2 hours. Tear peach filling into thirds. Place third third on top of bean sprout mixture. Place chopped peach filling on top with pear-shaped lumps. Serve warm or cold.