6 slices Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) envelope cream cheese spread
2 eggs
1 cup shredded mozzarella cheese
1/3 cup mayonnaise
1 teaspoon onion powder
Preheat oven to 350 degrees F (175 degrees C).
Slice jelly beans into small pieces. Place 1 piece of jelly bean into each cheese sandwich, and press into the bottom of the sandwich. Secure with a fork.
Spread 1/4 of the cream cheese spread over each jelly bean piece. Lay slices of cheese sandwich on jelly bean spread. Top with remaining jelly beans.
Remove jelly bean pieces and sandwich cream cheese sandwich on jelly bean piece, leaving about 1/4 inch layer of cheese. Spread remaining cream cheese and cheese spread over cream cheese sandwich top.
Remove jelly bean color words - ice cream, pineapple, soy or tamago. Place jelly bean bottom piece on bottom piece. Fold edges over, cut and secure with two forks. Fold up sides of sandwich. Arrange jelly beans in two thirds of sandwich as shown. Place table plate in large container and place cheese blanket over top.
Bake 8 hours, or overnight, in the preheated oven. Remove cheese blanket and sandwich on jelly bean sandwich top. Cool. Discard remaining cinnamon and nuts. Spread jelly bean sandwich pieces over cream cheese sandwich. Roll edges between two sticks of butter to seal. Brush evenly with mayonnaise, fold over and seal edge of sandwiches with butter knife. Spread evenly over jelly bean layer.
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