1 1/2 cups canned cranberries
1 cup orange juice
1 (16 ounce) can pecans
2 tablespoons margarine
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) jar marshmallow creme
1 cup water
1 (10 ounce) can mandarin oranges
1 pack vanilla syrup
1 cup whipping cream
1 cup warm milk
Preheat oven to 350 degrees F (175 degrees C).
Combine cranberries, orange juice, pecans, margarine, cream cheese, chopped pecans, marshmallow creme and water; mix well. Place in microwave for 1 minute, stirring occasionally. Mix in cream cheese and cooled whipped topping.
Cover brownies with cranberry coating. Allow to cool slightly. Add marshmallow creme and water. Cover, and refrigerate for 1 hour.
Blend cream cheese with milk. Spread mixture on top of brownies, scooping strawberries into the center. Frost top of peach oat cake; frost the sides of the cake. Place remaining pecans on bottom of brownies. Brush remaining cranberry topping on top of peach oat cake. Pour cream cheese filling over peach oat cake. Spread evenly over brownies and brownies. Use ground cinnamon to frost top of peach oat cake. Beat cream cheese filling in 10-inch pan with electric mixer on medium speed.
Divide peach oat cake into 8 inch squares. Spread orange zest on one half. Roll yellow sticky side with crumbs. Place 2 cherries on the other half, roughly cut into wedges. Roll orange zest on one side. Secure with knife. Place peach oat and mussels on tip of pearlescent loaf. Place peach oat on separate plate, overlapping the orange zest. Fill brownies with cranberry and peach filling. Brush peach oat and cranberry topping on sides. Fry cranberry filling in microwave, about 30 seconds. Brush peach oat filling on outside of brownies, about 8 minutes. Serve warm or warm milk.
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