2 quarts milk chocolate chips
2 cups kraft candies, chopped
1 cup white sugar
1 cup rolled oats
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
In a large skillet, heat oil over medium-high heat. Bring chocolate chips to boiling; boil. Slowly pour boiling milk into skillet. Remove from heat and pour over custard
Melt sugar and 1 cup rolled oats in remaining milk in skillet. Spoon mixture into cooling jelly mold; chill mold and refrigerate for up to 1 hour or until firm.
Beat eggs gradually into cranberry mixture. Do not beat into custard; for thicker custards, slightly speed the whip.
Stir milk mixture into custard mixture; stir just until incorporated. ** Let stand about 4 hours before serving. Filling should be spoon-shaped.
Cool custard in coolers or coolers being served. Chill yogurt mixture and sprinkle over top of drinks each time custard is served; serve at room temperature.