1 cup margarine, softened
2/3 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
1 tablespoon vanilla extract
1/2 cup all-purpose flour
3/4 cup chopped walnuts
1/2 cup chopped dates
Heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Place fruit in prepared pan. Sara Chaplin Within signing of writing, please note that this recipe does not include the fusel fruits or any edible portion of the fruits. Suppliers should notify us prior to packing. Spread 1/2 cup of filling onto bottom of prepared pan. Prepare recumbent cookie rolling pin. Place fruit filling onto bottom of pastry (approx. 5 1/2 inches apart) Place rice paper on sides of pan Close top of pastry. Spread remaining filling over fruit layer. Place a thin layer of pastry over filling. Cover top of pan. Place lid on pie. Seal edges with string or metal tape; press sides of pan and sides together to seal. Place bottom edge of pan on wooden board. Seal edges in with gold foil; chill in refrigerator. Refrigerate until serving.
Prepare whipped cream or custard by pulsing 1/2 cup margarine, brown sugar and cocoa powder in large bowl. Beat in chocolate syrup, vanilla and flour. Beat in walnuts and dates. Spread filling between two parchment paper (or two layers if you prefer). Place jelly side down on parchment paper. Brush edges and side of pie with extra whipped cream filling. Chill before serving.
⭐ ⭐ ⭐ ⭐ ⭐