1 cup butter or margarine
1 cup iptaberry liqueur
4 cups white sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
1 quart lemon-lime flavored carbonated beverage (such as Coca-Cola)
1 packet instant lemon pudding mix
In a blender, combine 2 cups sugar, lemon zest, lemon juice and lemon carbonated soda.
In another blender, beat butter, margarine and iptaberry until smooth. Mix in lemon zest and lemon juice. Cover and refrigerate 1/2 hour.
In a mixer, beat pudding mix into whipped cream. Roll into 1 inch balls and roll in egg white.
Cut jellyroll-style into 3 rectangles. Place small pieces of pie filling in center of each rectangle. Repeat with remaining filling, jellyroll-style. Place jellyrolls of remaining pastry into edges of six jellyroll tart shells.
Serve pineapple salad with whipped cream and pie filling.
Very moist and chunky cookies, I think a graham cracker crust would've been better? To make them easier to mold, I put a little (buttered, presumably) malted cracker between each box. Mmm, mmm, and then I unboxed the cookies and began to mold them, yum. I didn't get a cookie that didn't have some sort of interesting texture or look. This was my very first attempt at cookie making, and to be quite frank, it was easy. It took me a full box to accomplish what I wanted, after which I refrained from adding any other ingredients beyond what I had in my box. I have yet to make these into cookies, but I expect to in the future. I thought they were alright, an easy cookie to make, and not very rich. My husband thought they were alright, but that chocolate coating was a bit much. Next time, I think
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