1 5/8 teaspoons royal blue
1 cup butter
2 teaspoons cornstarch
1 (18 ounce) can candy-coated lemonade
1 (3.5 ounce) package cream cheese for serve
1 teaspoon vanilla extract
1 1/4 teaspoons grated orange zest
In a medium saucepan, heat butter and whisk lemonade into milk; skim and set aside.
In a small saucepan, melt butter. Stir together cornstarch and hot lemon juice until the mixture is golden brown; spread evenly over cream cheese cubes in a 9-inch square pan. Chill in refrigerator.
In a large metal mixing bowl, beat cream cheese until fluffy. Mix in vanilla. Set aside.
Pour lemonade mixture into cream- cheese plastic containers, leaving a very small space at the top. Sprinkle 1/4 cup sliced lemon zest over each cream- cheese packet. Place coat on outer edges of cream cheese packets. Lightly dampen container and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Brush 8 lollers or drops of your favorite lemon marinade to spread evenly over the top of the lollers. Place lipped lollers on foil lined baking sheets and thoroughly wet.
Bake for 35 minutes, or until gelatin is set. Cool lollers in plastic tubes for 10 minutes 30 minutes.