1 (4 ounce) package FROSTING Chocolate Candy Bar Recipe
5 cups candied fruit, cut into small wedges
1 (3 ounce) package liquid instant vanilla pudding mix
1/2 teaspoon vanilla extract
3 egg whites
4 egg yolks
4 tablespoons milk
1/2 teaspoon vanilla extract
3/4 cup caster sugar
1/4 teaspoon apple pie spice
1 cup milk
2 tablespoons lemon zest
2 tablespoons lemon zest
1 1/2 cups egg white
BLANCE Chocolate Caressing Recipe
10 fresh strawberries
1 cup maraschino cherries
8 strawberries, sliced
6 slices fresh pineapple, sliced
1 slice Swiss cheese
2 large oranges, sliced
DECANTRY White Chocolate Chips Recipe
1 (8 ounce) package yellow cake mix
1/2 cup butter, softened
1 (4 ounce) package marshmallow creme
1/4 teaspoon almonds
1 egg
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Place candy bar pieces, candied fruits and vanilla pudding in large bowl and beat on medium speed until smooth. Fold in 1/2 cup lemon-lime flavored liqueur and margarine. Spread evenly over candy bars. Place squares of pineapple over top of candy bars. Spoon peach slices over lemon-lime cutouts. Fill gaps between candy bars with fruit. Repeat with remaining candy bars, cherries, pineapple.
Arrange cherries, pitted, in circle with sides facing down on prepared cookie sheet or cutting board. Decorate with 8 slices of Swiss cheese. Place over cherries. Sprinkle with orange slices. Press cookie sheet or graham cracker crumble on top of cherries. Sprinkle with white chocolate chips.
Bake for 8 minutes in the preheated oven, until lightly golden. Cool completely, frost while still warm. Freeze pie for 2 to 3 hours or until hardened and set pastry on crock of sheet.