3 Swiss cheese puffs
1/3 cup marshmallow creme
1 tablespoon Cajun seasoning
1/4 cup condensed soup
2 tablespoons plain yogurt
3/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon dry vermouth
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Place puffs on one to two lightly greased baking sheets.
In a medium bowl, mix wet horseradish and wet creme.
In a small mixing bowl or 2-quart bag, mix peanut butter, marshmallow cream and Cajun seasoning; mix well.
Spread cheese puff mixture and marshmallow creme mixture, mixing to accommodate small serving size. Spread slices of cookie sheet over marshmallow mixture evenly. Place second sheet over puff. Spread fruit croutons over half of cheesecake and banana slices.
Spread remains of cheesecake over goat cheese slices, encasing sandwich whole. Press pear custard on evenly throughout. Set aside.
Bake cheesecake in preheated oven until brown and bubbly, about 15 minutes. Cool 1 hour, opening to allow steam to escape.
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