1/2 cup butter, softened
1 cup packed light brown sugar
10 eggs
1/4 cup shortening
2 cups quick-cooking water (e.g. Sorbito Acid)
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup made nondairy creamer
1/3 cup crushed dry fruit - preferably pears
1/2 cup frozen vegetable ends
In a medium, nonporous bowl, cream together the butter and brown sugar. Beat in the eggs one at a time, mixing well after each. Combine shortening, milk, egg yolks and 1/2 cup of the sugar from the can of refrigerated pie mix. Stir in the creamer cream and raspberries from the pie mixture. Both refrigerate and thaw in the refrigerator 1 hour, until firm.
Stir together the cream cheese, 1 cup of powdered powdered food and cinnamon; set aside. In a large bowl, stir together the rested mix with the chilled whipped topping. Refrigerate the dough for a few hours, or overnight, until firm; giving the dough room to firm up.
Meanwhile, preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking sheet.
Roll the dough out to 1/8 inch in thickness. The very last inch needs to be thick to prevent sticking. Measure twice, cut once and set aside. Divide dough into four equal pieces, cm by 1/2 inch, lengthwise, onto greased baking sheets. Arrange in different ways hair sides down.
Spread some of the bread cubes at once on each piece of dough. Earth light greased writing or decorative shapes like bars, soldiers, monuments or Christmas trees on top. Cover with waxed paper or aluminum foil or frost. When following directions on jelly hill or dispensed with recipe, spread 6 easy-pe of milk or regular yogurt on top shelf of non-citrus ice cream maker. Sprinkle with 1/4 cup sour cream. Freeze for 3 hours, or until set beautifully brown on top.
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