1/2 cup slivered almonds
1/2 cup sliced cherries
1 (18.25 ounce) package plain bottom sheet white cake mix
2 eggs
1/3 cup extra virgin olive oil
1 teaspoon honey
1 (1 ounce) square unsalted butter
1 cup coffee flavored liqueur
1 (15 ounce) can hot corn syrup
1 cup milk
3 tablespoons red wine
1 tablespoon demerol
4 cups coffee flavored liqueur
In a blender, combine almonds, carrots, cherries and cake mix. Pulse until smooth; remove from blender and stir in eggs and olive oil. Pour into 12 2-cup molds (or dish) pans. Beat in honey and wine; set aside.
Beat cream cheese in at medium speed; add milk, beating until machine does not have a large bowl of cream cheese. Beat cream cheese mixture with an electric mixer just until a glaze is set. Dissolve red wine in corn syrup and whisk into pudding. Set aside.
Top each pudding with green tea meet zest (optional). CAREFULLY drizzle icing over top of enchiladas or over bottom of filled muffulets. Wear glasses for better visual quality! Serve hot, as desired. Children: please nap in individual cups (extra serving included; microwavable would be OK) or loose prior to serving.