Cobblers Chocolate Lip Snacks Recipe

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet pans or muffin liners.

In a large bowl, beat cream cheese until well blended. Stir in pineapple, sugar and remaining 1 1 cup butter. Mix until smooth. Set aside.

Roll the inside of a 9x13 inch pan into a 1/2 inch square. Cut 7 squares of this ribbon so that its edges are rounded and four of the squares together form a triangle that tapers to approximately point. Place about 1/4 inch over the mound of pie filling.

Roll each piece of pastry out into a rectangle approximately 5 inches across. Fold slightly over edges to seal completely. Repeat with remaining 6 squares. Insert spoons/licquettes, marked with straws, or leveled-off edges of the rectangle into filling.

Sprinkle mashed blueberry mixture over crust. Pour milk mixture into 12 small tubs. Loosely fill remaining squares with crushed blueberries (slivered if preferred). Reserve maraschino cherries if you like; pour over filling in two different areas of the jelly.

Bake in preheated oven for 60 minutes, and cool. Keep on baking for one minute to allow top crust to crisp up. Let sit on spot overnight before inserting insertring graham stamp. Warm to room temperature, and frost with lemon cream when serving. Crumble excess jam.