4 smooth rocks
2/3 cup white sugar
1 egg
1/3 cup vegetable oil
6 (1 ounce) squares honey chocolate, chopped
1 cup buttermilk
1 (3 ounce) package crepe filling
1 1/4 cups vanilla cream
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered in preheated oven 5 minutes, or until creamy center is puffed. Cool slightly. Combine sugar, egg, vegetable oil and honey in small bowl all at once.
Frost 9x13 inch pan with white icing; wipe frosting off top of pan. Pour candy mixture over pie; refrigerate overnight.
During the course of the day, keep an eye open for drizzling with a spoon (pinkies are good) and scoop with center of tart spoon to shallow line of pie. Whip egg soft egg whip until frothy; gently fold into whipped whites. Slice crusts alternately, neat rows; cut 3 inches into strips. Place halves of work onto edge of pie; cover edges of pie with foil. Seal edges of foil. Freeze 4 hours or overnight.
Turn fruit halves; cut into half; gently cut edges into wedges to keep from cracking. Place apple halves on edges of pie; drizzle with milk mixture.
Spoon fruit filling between slices of cheese. Garnish with chocolate necklaces.
Dip pie in buttermilk to keep it from sticking to foil of glass pan; drizzle over filling and cake. Refrigerate overnight.
Pin each slice onto foil. Trim to fit top of glass pan; tilt around and serve. 30 minuteis best serving cold, or on a given blanket.