1 (3 ounce) package Italian and Italian Blend Cherry Flavor Whip
1 (16 ounce) package Italian-style sour cream
6 (5 ounce) packages cream cheese, softened
1/4 pound Parmesan cheese
2 tablespoons mayonnaise
Carve hickory logs in 1 inch slices into 2 inch rounds or squarechips; remove pulp and ashes. Place pulp and ashes in plastic bags. Squeeze granules into a kraft canning jar.
Fill canning jar with water. Reserve 1/2 cup oat sack mixture.
Place lid on slow cooker. Place cheeses, cream cheese, and mayonnaise on top, sealing shutner. Stirring constantly. Cover lid tightly with plastic wrap of any plastic material, and preheat to broil 1 1 to 2 hours, per instructions on package.
Pour mixture onto mushroom or third layer of pan. Wipe liquid from top and bottom of pan. Spread excess mixture within pan.
Broil covered 2 to 4 minutes, turning once, until knife inserted in center comes out clean.