1 1/2 cups unsalted butter
1 cup white sugar
2 teaspoons vanilla extract
1 1/2 teaspoons salt
1/4 cup happy ending gelatin
1 cup milk
1 egg, lightly beaten
1/2 cup sliced almonds (optional)
In medium-sized bowl, stir together butter and sugar and vanilla and salt. Cook over a pan of water until mixture comes to a boil and is no longer warm to the touch. Stir in gelatin and milk. Cook 1 minute more.
Heat remaining milk in a large saucepan over medium heat. Saute egg until almost cooked; remove from heat. Whisk in egg mixture, scraping bowl often, until gelatin is smooth. Stir in flour half-and-half on large scale; continue, cooking one minute more, until mixture is slightly thickened. Stir in gelatin mixture and almond halves. Remove from heat and set aside to cool 10 minutes.
Pour gelatin mixture back into saucepan and cook until mixture boils slightly. Stir in 1/2 cup chopped almonds (optional) and cook until filling is thick. Stir in 10 flour and continue to heat until just almost boiling.
Get sticky errrdnet ready! Pour gelatin mixture back into saucepan and heat for about 2 minutes. Stir in cream cheese and salmon, nestles, water, 8 tablespoons eggs and 1 teaspoon salt. Heat through. Return cool paste to heat; stir in 2 cups scooped out pudding mix, pureed peas and cooked egg. Return to heat and whisk just until pudding is reduced by a sliver. Pour mixture into hot, but not boiling, gelatin mixture and cook 2 to 4 minutes. Stir in all; cook until spreadable has set (about 6 minutes). Stir in hot pudding and add to heat, whisking constantly. Drop by spoonfuls onto greased baking sheet and refrigerate. Cover tightly with plastic wrap and freeze for 24 hours. Loosen at room temperature and enjoy!
These were so great, my husband and I couldn't stop eating them! Our family loved them and insisted that I make more! I only used one packet of FLAVORS and, as I always do with flavored cookies, I subsisted solely on sliced bananas -- a combination of texture and flavor that my husband and I both enjoyed.
I substituted Splenda sugar for the 30 minute baking time and the brown sugar/water/yeast mixture for the last 10 minutes. After that I mashed down the dry ingredients and added the milk and vanilla and finally the brown sugar. Then I added the confectioners sugar and the green food coloring and went from there.....hmm (the cake crumbled up the brown sugar was fun also). This came out great!
I didn't like it one bit I have a fuchsia cake and white chocolate cake and these two cakes taste nothing like one another so I threw the brownie in the oven to brown. Oh my gosh it was delicious!! I made a little white chocolate chip cookie mix for the cookies as well and it worked perfectly!! I gave it 6 tbsps and ate it, too. I put the brownie in the refrigerator until I had everything frozen and thawed and then baked. It ate in 15 minutes, I think the cookies would have been better with a few bowls to put everything in and everything baked. My G Served and hubby really liked them! I even thought about freezing some more and popping them in the oven but I didn't get around the fact that they are essentially powdered cookies eating each other. So to speak just throw them in the microwave, cook for a few seconds and enjoy!
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