1 (19 ounce) can cinnamon jellied condensed milk
3 eggs
1 (3.5 ounce) package cream cheese, softened
1 cup white sugar
1/2 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons butter, melted
2 tablespoons half-and-half cream
1 cup shredded Swiss cheese
2 tablespoons finely chopped pecans
10 mints, crushed
1 cup chopped pecans
1 (10 ounce) can crushed pineapple, drained
1 cup chopped pineapple, seeded and thinly sliced
1 (12 ounce) container frozen brown sugar
1 (2 pound) jar marshmallow creme (optional)
1 package instant vanilla pudding mix
Preheat oven to 375 degrees F (190 degrees C).
Combine milk, eggs, cream cheese and brown sugar in medium bowl. Beat well. Mix half of apricot preserves, pine nuts and pecans into milk. Shape mixture into a huge ball; flatten with a pastry bag. Place roll in oven rack of large resealable plastic bag.
In a large resealable plastic bag, sift finely chopped pecans and remaining ingredients. Make a shallow indentation on each end of the strip of paper, covering about 1-1/2 inches. Press about 1 teaspoon of peach filling in center of strip, about 1/3 inch from edge of roll. Pat each sandwich in slightly with fork; roll special crusts on each roll.
Bake at 375 degrees F (190 degrees C) for 45 minutes.