2 (8 ounce) packages refrigerated English muffins
1 (.5 ounce) package instant chocolate pudding mix
1 cup shredded coconut
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 cup strawberry flavouring
1 tablespoon milk
2 pint vanilla cream cheese
6 egg whites
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Place muffins in a large bowl and toast under a broiler pan. Place under the broiler pan, and broil for 20 minutes, or until lightly browned. Remove from pan, and place in the bottom of a resealable plastic bag.
Sprinkle pudding mix in the bottom of a large resealable plastic bag.
Stir coconut chunks and coconut into gelatin in microwave oven. Microwave 2 minutes on medium, 10 minutes on high. Stir in brown sugar and vanilla extract. Microwave 2 minutes on medium, 10 minutes on high. Fold in whipped cream. Fold into pudding mixture. Refrigerate 6 hours or overnight. When ready to serve, remove muffins from pan and place on serving platter.
Preheat oven to 450 degrees F (230 degrees C). Grease 1 (8 ounce) canning jars or waffle bowls. Using fork or knife, remove muffins from pan, and place on rack of preheated oven rack. Place jars on rack.
Place mustard in ~2-inch-square glass casserole dish. Cover and bake in preheated oven for 1 hour or until light golden. While muffins are baking, place remaining fudge mixture in ~1-inch-square plastic bag. Add fudge to pan and sprinkle over muffins.
While muffins are baking, preheat oven to 350 degrees F (175