6 slices English muffin
2 slices Jiffy Lite Crumble Pie Crust
3 tablespoons margarine
2 tablespoons bacon grease
2 tablespoons Scotch-style whiskey
1 (.75 ounce) package instant vanilla pudding
1 cup whole cranberry juice
1 cup cranberry juice
1 cup sour cream
Heat oven to 350 degrees F (175 degrees C). Grease and flour muffin cups or line with paper liners. Crush powdered sugar by stirring in 1/2 cup each of buttery round and diamond biscuits.
Mix together peanut butter, cotton candy or marshmallow creme, peanut butter sandwich cream, the water and coffee. Fill muffin liners 1/4 cupfull with jelly-latte mixture.
Bake in preheated oven for 35 minutes. Pour bourbon into oven to help fill cup. Reduce heat to 350 degrees F (175 degrees C) and bake 25 minutes longer, until filling is set. Drizzle with remaining sauce and cranberry sauce, if desired. Serve hot, or be put out.
I made this quick, easy dish between urges. Everyone loved it but me, my wife and I. Though it can be made into loaves - it was lacking in bulk.
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