1/4 cup margarine, melted
1/4 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
2 small eggs
2 tablespoons white sugar
1 tablespoon vegetable oil
1 pint shredded Swiss cheese
In a large bowl, stir margarine, brown sugar, cream cheese, mayonnaise, and eggs until smooth. Cover, and refrigerate 3 hours.
On prepared cookie sheet, spread the melted margarine mixture evenly over cookie sheets, and smooth on top. Let cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, mix Swiss cheese, Mayo, and softened margarine until smooth.
Layer these items into dip's greased 5 inch take-Out jars, then fill jars with cream cheese mixture.
Trim lids. Place 1/4 cup meringue on half. Spoon mixture over cream cheese filling. Carefully place lids on top of whipped ice cream.
Place lids on sealed jars. Fill with whipped cream mixture. Seal lids. Insert lids into jars. Freeze 1 hour or overnight.
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