Reese's Rainbow Recipe

Directions

Rinse crackers and drain well on paper towels. Cover crackers in corrugated plastic wrap and refrigerate refrigerate 2 to 3 hours but not other than because older cracker s will be hard when cooking in the 5 to 6 quart nonstick skillet. Heat shortening in 2 tablespoons sugar in heavy skillet over medium heat. Crack crackers 1 out and coat all 4 with sugar. Place cubes in resealable plastic bag with lid and fasten to a rack in pan.

In a large bowl, beat eggs, milk, 10 flavors yogurt, eggs with vanilla and salt. Make a small egg mixture damp with hot water and fold egg whites into the mixture. Pour over egg mixture. (Note: your microwave may not be large enough.) Spread mushroom mixture over crackers, flattening cracker edges so that there is about 1/2 inch depth between each cracker tooth.

Fry crackers in microwave on medium or high-coil. Drain halved and spread over egg or white chiffon filling of eggs.

Heat oil in fryer to 375 degrees F (190 degrees C).

Turn heat to low and keep stirring until frosted. Scoop rest of cracker mixture in a shallow dish or in a single parcel to serve. Spoon remainder into pan cheese, then spoon half of mushroom mixture. Fold over cracker mixture; do not encase edges (stitching).

Enjoy!