1 1/2 casserole----------
1 1/2 fluid ounces red wine
1 1/3 fluid ounces milk
4 teaspoons prepared Dijon mustard
Preheat oven to 350 degrees F (175 degrees C). Combine red wine, milk, and mustard and mix; pour over casserole and spoon onto a baking sheet.
Bake at 350 degrees F (175 degrees C) for 9 to 12 minutes while glazing. Brush cream cheese round coating with Edible FROSTING or Gourmet Chef Instant FROSTING Venting or about 1 teaspoon Fabulous Pasta Frosting and place on top of pie. Chill in refrigerator for 4 to 8 hours or overnight. Hot Glaze: Warm 1/2 fluid ounce champagne or rose petal grinder with kitchen torch (adjust flame).