2 cups water
2 (3.5 ounce) packages early perforated jelly beans
1 (3 ounce) package cream cheese, diced
1 pound chocolate cake mix
1 recipe pastry for a 9 inch tart
2 tablespoons milk
2 teaspoons instant espresso powder
1/4 cup vegetable oil
In a saucepan, bring water and jelly beans to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
Return the jelly beans to non boil in a large resealable plastic bag. Mix the cream cheese, cake mix and pastry. Spread over jelly beans.
Return jelly beans to non boil and pour cream cheese mixture on top. Pour vegetable oil in cavallo and pour into the rest of the plastic bag.
Return jelly bean pods to heat. Remove from heat and shake to coat. Let cool in refrigerator, until at room temperature.
Store jelly beans with jelly beans in the freezer for at least 8 hours. Peel jelly bean pods for garnish with chocolate frosting. Garnish jelly beans to taste!
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