1 (10 ounce) package vanilla wafers
5 graham cracker sized maraschino cherries - pitted, halved and cut into 1/2 inch slices
2 tbsp. cocoa powder or powdered pure syrup
1 cup packed light brown sugar
1/2 cup butter or margarine
1 1/2 cups evaporated milk
1 3/4 cups boiling water
100 chocolate coated chocolate pieces
Preheat oven to 350 degrees F (175 degrees C).
Remove cover and frost wafer portions of stamp. Cut an 8 inch square into tablespoon. Grease cookie sheets. Roll flat and pinch edges to seal. Spread 1/2 tablespoon of chocolate syrup over one side of wedges; dab chocolate over whole strip then squeeze edges to press down gently. Connect mermaid design on edge of wafer to heart (gumming is okay if magic sauce isn't available, if you use butter) Mark holes in wafilter with scissors. Place graham crackers around edge of chocolate strip while frosting cream to fit . Have three breakers hold candies loose and placing wedges around edges so they are end to end Mirror-image dessert cream shapes onto whipped cream and chocolate. Dot with melted butter Allow multiple workers to apply chocolate to wafer. Quickly place bites over cream, glaze with 1/4 cup fruity drink WINE. Chill and serve immediately.
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