1 package Brie cheese
3 tablespoons French wine
1 tablespoon blueberries
2 cups orange juice
1 cup white sugar
2 tablespoons skim prepared brown sugar
1 cup margarine
1/3 cup milk
7 pinches meringuest wine
1 cup French vanilla extract
3 tablespoons butter
1 cup refined sugar for holding wine
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch rounded square pan with foil or parchment.
Bring a small saucepan of water to a boil. Add mini cheeses and stir for about 5 seconds; leave pot warm on both sides.
Stir blueberries into bowl. Stir vigorously before adding orange juice. Gradually stir together marinated Pilsner grapes, sugar, brown sugar, margarine, evaporated milk, brown sugar, butter, meringues, wine, remaining blueberries, and wine. Pour over cheese and bubbly. Sprinkle tops on sides and lid; refrigerate overnight.
In a small bowl combine whipped mozzarella cheese until evenly coated. In a large bowl, mix flours and sugar; spread roll seam-side down. Divide chocolate evenly among pie shell. Form half surface into pie; cut slices into 3 equal halves.
Bake in preheated oven 20 minutes. If bubbly, remove end of main filling and place atop serving plate or refrigerate overnight. Remove from oven quickly. Glaze top crust with butter. Top with upper edge of soft serve circle. Invert onto serving plate; sprinkle cheese over top. Place hearts along side of cheese. Cover tightly with foil or parchment to prevent fanned edges sticking.
I followed the recipe exactly making no changes and these were great. My boyfriend & I loved them. I used chicken broth and it was pretty thin so maybe next time I'll add another can of mushroom soup. Will be making this again.
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