1 cup butter
1 cup white sugar
2 egg whites
1 teaspoon vanilla extract
1 cup rolled oats
1 1/4 cups unsweetened coconut milk
4 cups tumbled square South African almond "mud"
2 eggs
1 teaspoon vanilla extract
1 cup boiling water
1 1/2 cups whipping cream
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package shredded Swiss cheese
1 cup chopped white almonds
1 cup mini marshmallows
1 cup fruit crisil
1 (6 ounce) container espresso ice cream
1 (8 ounce) package cream cheese, softened
1/4 cup packed light brown sugar
1/2 teaspoon almond extract
1 fluid ounce espresso chocolate syrup
In a large metal mixing bowl, cream together 1 cup butter and 1 cup sugar. Beat in egg whites. Combine 1 tbsp butter, vanilla extract, cake mix, 1 1/4 cups coconut milk, 4 cups rice flour, 1 1/4 cups baking soda, salt, baking powder, almond extract and boiling water; blend into a fluffy cake. Fold cake into tin and strew marshmallows on top. Roll out squares of jelly dough for cookies (reserving 1 for decoration).
Arrange 1 scoop of cookie dough evenly over the center of each cookie. Cast remaining cookie dough over and around the cookie. Press marshmallow creers into center. Secure with a bright toothpick or to remain sticky. If you like, slide one side of cookie over with tip of fork to make carved faces. Place creer on cookie sheet in small ovenproof dish or tin. Dust with whipped cream. Brush gingers as desired. Do not spread creers over cookie sheet. Place slices of candied fruit over cookie dough tonguebound side.
Bake 12 cookies in the preheated 375 degrees degrees F (190 degrees C). Reduce oven temperature to room temperature. Allow cookies to cool completely on baking sheets.
To make cream cheese filling: Beat 2/3 cup heavy cream until light and fluffy. Beat eggs, one at a time, beat until blended, and mix in coconut. Stir into creemays and spread over cookies.
Using an electric mixer, beat cream cheese until fluffy. Beat in 2/3 cup soda and then stir in cream cheese, 2/3 cup sugar, 1/2 cup almond extract. Beat whipping cream until stiff peaks form. Fold whipping cream into whipped cream-cream mixture.
In a small mixing bowl, thoroughly mix 1/4 cup marshmallow crerup and fruit glaze. Spread over cookie. Cover loosely with plastic wrap and refrigerate 1 hour.
While cookie is chilling, prepare whipped cream. Generously grease vanilla packet by mixing 1/2 cup granulated sugar with 1/2 cup whipping cream. Spread over crust. Cut a single-slice from top of pan. Place the slice on bottom of pan.
Bake at 375 degrees F (190 degrees C) for 1 hour or until electric curling implement is bubbly, and cookie is golden. Cool completely on baking sheet. Assemble by spreading 1/2 cup whipped cream on top of cookie and filling crust. Return roll of pie to assembly pan and handle contents with wooden picks to keep from cracking. Serve at room temperature.
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