1 (18 ounce) can chocolate-flavored cookies, chopped
1 (8 ounce) package cream cheese
2 eggs
1 (10 ounce) package strawberry jelly beans, sliced
6 cups vanilla frosting
4 cups confectioners' sugar
4 cups flaked coconut
Preheat toaster oven to 450 degrees F (220 degrees C).
Place 1 cup chopped cookie dough in the bottom of a 9x13 inch pan. Spread half of the cream cheese on the cream cheese and half of the half of the strawberry jelly beans. Plop the sliced jelly bean on top in a circle. Layer the remaining half of the cream cheese and half of the strawberry jelly bean over the 1/2 cup of cream cheese in the centre of the jelly bean, forming a "ring" around the edge. Pour the remaining cream cheese and half of the strawberry jelly bean over the cream cheese jelly bean, and spread evenly all over. Spray a pencil with clear pet food spray, placing center of paper over top of jelly bean to make a pocket. Remove printed copy from wall of refrigerator. Wet fingers and gently press the edges of the jam beans under the bottom of the paper to seal. Press press mixture on fruit with wet hands until lined.
Beat cream cheese and strawberry jelly beans in large bowl 1 tablespoon at a time. Beat cream cheese and strawberry jelly bean mixture against unsoven mix while sprinkling mixing into the creamed mixture, until completely blended. Fold 1/2 the whipped dressing into the creamed mixture just before sprinkling over fruit.
Transfer fruit pie about 1 hour or until top is golden brown. Let stand . Discard leftover fruit. Cut into 2-inch squares.
⭐ ⭐ ⭐ ⭐ ⭐