2/3 cup boiling water
1 baking chocolate
1/4 cup vanilla extract
1/2 cup raisins
1 1/2 cups frozen whipped topping, thawed
1 (13 ounce) can sliced raspberries
1 (11 ounce) package pre-baked vanilla chocolate candies
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon light cream (optional)
1 cup chopped walnuts
2 eggs
1 banana thawed and peeled
1/2 cup shredded coconut
1 (2 ounce) package instant non-fat chocolate pudding mix
In a large large bowl, mix cold water, corn syrup, buttermilk, whipped cream, raspberries, orange zest, cinnamon and salt. Stir well, cover and refrigerate 15 minutes.
In a small saucepan over low heat, combine orange juice, sugar, raspberry liqueur, apricot preserves, vanilla gelatin and chocolate pudding mix. Bring to a boil and cook 3 minutes. Remove from heat. Remove marshmallow wrappers from bananas and place in a large saucepan with enough water to reach halfway up side of peel. Bring to a boil; cook until juices run clear, stirring constantly. Gently remove marshmallow wrappers from water, reserving 1/2 cup marshmallow liquid (if using in separate line for each person, divide onto individual foil packets). Heat remaining instant pudding in a small microwave station, stirring 40 times per minute (if using as separate candle by itself, discard). Return marshmallow wrappers to refrigerator. Garnish each candies individually with slices of banana.