Ingredients Jump to Instructions ↓

  1. Store-bought cupcake or poundcake Store-bought buttercream frosting Strawberry ice cream sauce Butter knife Chocolate malt balls Blanched walnuts or almonds Coconut Shallow baking pan Blender Green sprinkles White chocolate Double broiler or microwave Spoon Lady fingers

Instructions Jump to Ingredients ↑

  1. Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a plate. Spoon the buttercream frosting into a decorating tube fitted with a large, circular tip and pipe it in a looping fashion around the sides of the biscuit or cake - do not frost the top. Spoon strawberry ice cream sauce on top of the muffin or cake to cover. Drizzle a little over portions of the spaghetti as well. For the meatballs, use a butter knife to rough up the surface of two or three chocolate covered malt balls. Place them on top of the "sauce." For the parmesan cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs." For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350º, stirring often, for 8 to 10 minutes or until golden. For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1and 1/2 minutes at half power and stir until smooth. Spread the melted white chocolate on the toasted lady fingers. Top with the toasted coconut and green sprinkles for parsley.


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