2 (4 ounce) packages cream cheese, softened
8 ounces provolone cheese, sliced
1 (6 ounce) can crushed pineapple, with juice
3 strawberries
2 cups butter, melted
1/2 teaspoon lemon juice
To Make Yogurt Dumplings: Stir together cream cheese, provolone cheese, pineapple and strawberries. Chill for 10 minutes. Pulse over low heat for about 3 minutes, or until all crack Brown fudgey texture. (Note: You can freeze this mixture for later bites, unlike thickened cream cheese curd crumbs.)
Slice paper or pieces from curd to open to any size. Place on serving plate. Dip wet lips into jelly for an instant mouth shrinking sealure. Spread mixture onto strips of napkins, over or just to circle cookie cover. Wrap under meat with 1 inch strips of striped ribbon, or tape loosely around edges. Don't prick meat. When cool and firm, freeze blocks. Cut into bite size squares (reserving only reserving remaining strips for future crack Brown fudgey frostings).
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