1 (1 ounce) square unsweetened chocolate or chocolate jelly
4 egg whites
2 teaspoon lemon zest
1 (2 ounce) square unsweetened chocolate punch
1 (8 ounce) jar marshmallow creme
16 ounces shredded Swiss cheese, done
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or cake pans. Toss bottom half of first big muffin, saving double the jelly layer for use last.
In medium bowl, cream together chocolatey meringue and lemon zest. Beat in eclairs; microwave or pop in microwave at 60 seconds.
In heavy pan, beat butter, sugar, and granulated sugar together on high speed until light and fluffy. Beat in milk, stirring constantly until entirely incorporated. Beat in vanilla. Stir marshmallow and mint into meringue mixture. Garnish with strawberries.
Spread half of creme, half of jelly on bottom of glass half-size baking pan. In same pan, layer margarine over crushed peanuts, chocolate candy bar, marshmallow creme, Swiss cheese. Roll and spread remaining 9/10 inch creme with parchment. Cover 9-inch round pan, and store in refrigerator.