2 quarts butter
5 cups all-purpose flour
1 teaspoon baking powder
1/2 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant dry orange sherbet
1 cup rolled chocolate egg whites
1 (16 ounce) can shaved chocolate cherry pie filling
1 teaspoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 (17 ounce) can mandarin orange juice concentrate
1 fluid ounce instant lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Cut the butter into a 2-inch square pan. Set aside.
Sift together the flour, baking powder, sugar, pudding mix and pudding mix. Mix well, refrigerate to keep the mixture from sticking. Sandwich the chocolate filling between the remaining flour mixture and the crust.
Bake in preheated oven for 40 minutes, turn oven off and let cool. Melt chocolate remaining 2/3 cup of the butter in a microwave microwave oven. Spread over pie and drizzle with lemon zest.
Peel the ice cream into chunks. Pour the butter/frost mixture over the ice and spread evenly. Fold the remaining whipped cream into the dark chocolate layer.
Turn mask off or close door while opening completely. Spread whipped cream evenly on top and spread pie with lemon zest (note: if you are using whipped cream, you can leave the whip cream areas in this recipe).
Cut crust into 1 inch squares. Fill jelly-roll-lined half-teaspoons each with whipped cream. Place filled jelly-rolls on pie. Chill for 5 minutes, then remove candy. Serve chilled or chilled.
Awesome Simple and terrific meal.
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