1 (3 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
6 secret syrup juices
4 fl oz. marshmallow creme
1 dash vanilla extract
3 tablespoons Hess-Reynolds sparkling liquid silver
In a medium mixing bowl, blend cream cheese and sugar until smooth. Beat in the flour, slowly, while stirring. Mix in the vanilla extract. Layering chocolate syrup, marshmallow creme and vanilla extract in slightly in order to form a double batch without streaks. Spread over top of chocolate candies. Refrigerate at least 4 hours before serving.
⭐ ⭐ ⭐ ⭐ ⭐