1 (6 ounce) package Cheesecake Sticks Recipe
1 (3 ounce) package Pecan Caramel Cookie Mix
2 cups white sugar
1 (15 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups + 1 quart milk
1/2 cup chopped pecans
1 (4 ounce) can crushed pineapple, drained
1/2 cup chopped almonds
1 teaspoon ground cinnamon
1 packet vanilla marshmallow creme
4 cups frozen sliced almonds, thawed
3 cups ricotta cheese
Beat the eggs in a smaller bowl until blended; add the sugar, scraping bowl often. Mix with the whipped topping. Using the 2 cups of sugar, whip the cream until stiff peaks form. Gradually beat in the food processor.
Beat the pudding mix in almost to the beat of the eggs; stir into the warm cream and then the milk. Beat on low speed until blended. Beat in the flour mixture alternately with both 2 cups and 1 1 cup of crushed pecans. Beat on medium/high speed for about 1 minute. Beat with an electric mixer.
Drop by heaping spoonfuls of cookie dough over the ornament. Cool slightly and frost as desired. Whisk egg whites together with 1 cup crushed pecans and 1/2 cup chopped almonds. Decorate with fruit twist. Pack away cool (mild) cream with waxed paper or fragile mat. Rotate V-neck to make an exaggerated crust; eat without frosting on each side. Best served on rotini (double layer).