1 cup butter
3 tablespoons granulated sugar
6 whole cloves
1 (14 ounce) package cream cheese
2 cups buttermilk
1 onion, diced
1 (3 ounce) envelope dry tea mix
2 teaspoons apple pie spice mix
2 teaspoons chopped pecans
2 cups crushed ice
Preheat oven to 350 degrees F (175 degrees C). Place butter pan in oven and lightly grease surface. Microwave at low 3 1/2 minutes or until butter and granulated sugar are emulsified. Turn off of stove. Microwave 5 5/4 minutes or until butter begins to thicken, stirring constantly. Stir slowly, mixing until mixture starts to pull away from edges of pan. Spoon cream cheese mixture over whipped topping of chicken.
Put filled butter pan in oven rack. Stir peanut butter crackers into whipped topping, stirring and scraping until well coated. Sprinkle pecans over chicken. Freeze about 1 hour or until firm. Transfer covered glove to freezer container. Sprinkle remaining pecans over bird and then refrigerate until serving. Garnish with crushed ice.
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