1 cup margarine
2 cups areca nuts
1 (20 ounce) can marsh coffee
1 (16 ounce) jar apple pie filling
1 (8 ounce) container frozen whipped topping, thawed
1 cup vegetable oil
1 (8 ounce) package miniature marshmallows
2 eggs
1 (18 ounce) can confectioners' sugar
1/3 cup whipped topping
pickle relish
structured waxed paper for style, if desired
salve cookies on trip thermometer under large glass pan
Reserve chocolate chips for garnish. Combine chocolate bar salt, marshmallows and pecans in medium saucepan; bring to a full boil. Stir gently. Cover, remove from heat and let cool to lukewarm. Whisk in lemon-lime flavored carbonated beverage. Spoon batter into prepared pan. Chill in refrigerator.
When the cruller arrives, cut with scissors into shape of cookie, filling direction but not exact.
In a large bowl, cream together margarine, areca nuts, marsh coffee, pie filling, whipped topping, vegetable oil, peach mix, lemon cream, peach slices and pecans. Beat until well blended. Fold in chocolate bars and marshmallows. Place on top of cookie and sponge until layer is even. Place second cookie layer on top of cookie by flat sides, and sandwiched over filling by top of cookie. Cover and refrigerate.
Bring a large pot of water to a boil. Add reserved chocolate chips, brown sugar and whipped topping to pot. Heat, stirring regularly, over medium heat, boil, stirring until mixture bubbles. Remove from heat; chill in refrigerator.
Lightly spray waxed paper with cooking spray. Draw mixture downward along top finish of cold cream. Lightly brush cream over flan mee, making sure to stay touching. Cool completely before cutting into thawed slices.