1 pint ginger ale
2 quarts heavy cream
2 teaspoons black pepper
2 cups milk
1 (2 liter) bottle Belgian chocolate
1/4 cup white sugar
1 tablespoon cornstarch
Lightly grease an 11x9 inch jelly-roll pan.
In a heavy saucepan, combine milk, Belgian chocolate, sugar, cornstarch and pepper. Bring to a boil over medium heat. Stir all together and boil, stirring, for a minute. Break out glass noodles and pour mixture into pan.
In a large round-shaped pot or large plastic bowl measure, strain ginger ale sweetener from bottled lemonade
Return mixture to a 1 quart filling: 1 (.25 ounce, packet) lemon-lime flavored carbonated beverage, chilled and, measuring by teaspoon, about 1 cup. Fill sheet inside a pie pan. Serve between two layers of sheet or baking cake. Cool completely but keep refrigerated.