60 chocolate pieces
8 pounds blueberries
2 eggs
1 (8 ounce) jar marshmallow creme, split
4 chocolate wafer cookies
Scrub blueberries
Place blueberries in an ice water can or plastic container, cover and shake until chilled.
In a large bowl, beat cream cheese and sugar together. Stir in eggs. Stir into cream cheese mixture. Roll pastry into 1/2 inch slices. Place on a freezer sheet. Freeze until firm. Reheat marshmallow creme gradually in microwave microwave oven. Remove paper backing from marshmallow creme shell. Roll chocolate squares when drying. Pull dough out onto one sheet, a diagonal, and place on cookie sheet. Freeze until chocolate is firm, approximately one hour. Note: For best results, freeze 24 hours and ready to use before opening.
So amazing!
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