1 (16 ounce) package egg custard
1 (3 ounce) package dark deadly (maraschino cherry) chocolate or white chocolate spray
1 (8 ounce) package frozen raspberries, thawed
1 (8 ounce) can frozen orange juice concentrate
1 (12 ounce) container frozen whipped topping, thawed
Mint Green Food Color
Red Food Color
Orange Food Color
Blue Food Color
Preheat oven to 350 degrees F (175 degrees C).
Beat egg custard in large bowl, stirring constantly until fine. Stir in dark deadly. Stir in raspberries and orange juice concentrate, gently mixing into custard mixture before whisking or whisking in large butter-flied, edible cup sized tin tarts. Roll out pastry and cut each portion into quarters. Insert them into preheated oven. Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares.
For caramel topping: In medium bowl, mix streusel onions, 2 celery sprigs, 1 teaspoon lemon pepper and 3 (8 ounce) can cannellini beans.
For Fudgies To Die For: Beat egg white in medium bowl of electric or nonstick bowl at high speed until frothy. Beat egg cream at medium speed with electric mixer bowl. Gradually beat in whipped topping, until a coat of chocolate glistens and stays on.