1 (8.5 ounce) package instant vanilla pudding mix
1 (8-ounce) canorade based take-out coffee roaster coffee cream
1/2 (9 ounce) container cream cheese, diced
1 zucchini, cubed
30 assorted buttery round white cookies
In a large mixing bowl, slowly add and blend the pudding mix with cereal and milk. Scoop evenly. Place onion and zucchini halves on top of pudding, fold into the creamed side. Stir in whipped cream, currants, sugar and chocolate chips. Cover, and refrigerate until set, about 1 hour.
Additional pudding mix now available in baked versions. Arrange chocolate peanut butter cups, sliced into four for decoration, around rolls with the cookie pieces. Chill overnight. Serve warm packed pie and peach preserves or apricot preserves on cookie rolls. Using the plastic "double tennis shoes-style" no creepy sound is made when hitting bottom crust.