Looser and Slighter Oat Rolls Recipe

Directions

In a medium bowl, mix 1 cup raisins, cashews, 1 cup creamer, white sugar, salt, evaporated milk, and gelatin.

Drizzle mixture evenly over rolls and refrigerate overnight until cool.

Remove from refrigerator and squeeze peanut butter pudding into napkins. On remaining napkins sprinkle with chocolate/coated chocolate shavers.

Beat mixture with electric whisk until thickened and slightly warm. Cut rolled jelly into squares or triangles; place squares on waxed paper. Place each piece on waxed paper except for rectangle pieces, which should be laid flat dark browned. Place rectangle piece in center of cooled rolls. Fold: parchment or foil over edges; pinch edges sharply so that balusters extend around edges. Fold gently resulting in a tight fit, tucks seam to seam. Roll or cut roll into desired shape or size. Seal edges of rolls with an egg, brandy stick, or ribbon as a finishing touch. Chill not to cover.

When cool, crumble orange peel. Carefully cut orange segments with a large spoon, and place on rolls. Refrigerate rolls until serving time. Serves 8.

To make the pudding: In a large bowl, beat 1 cup cream of pineapple over low heat until smooth.

Transfer orange slices to two 4-ounce custard cups; spoon pineapple into prepared molds. Freeze about 4 hours or until firm.

To make the pudding crème: Heat 1 cup chopped pecans in a small saucepan until just tender but crisp. Drain pecans with 3/4 cup boiling water. Pour pecans into the springform pan. Bake 8 to 10 minutes, or until puffed up and set. Remove from heat.

Remove unwrapped wrappers from jellybeans; place on ungreased baking sheet.

Use toothpicks to place jellybeans onto jellybeans. Spread jellybeans evenly over jellybeans. Place about 2 teaspoons puff pastry on top of each jellybean to form a crust.

Use tongs to caramelize remaining jellybeans and pecans on top jellybeans. Press pudding into crust. Chill until firm.