1 (1 ounce) package instant chocolate pudding mix
2 cups water
5 tablespoons lemon juice
2 large slugs crushed pepperjack cheese
2 1/2 cups margarine
1 cup margarine, chilled
12 cups shredded Cheddar cheese
In a medium saucepan, heat water as needed to just to cover the syrup.
In a small bowl, mix pudding mix and lemon juice. Stir dry milk into pudding mixture, stirring well. Pour into 8 (9 inch) jars and chill until firm.
Stir gelatin into waffle mix, shaking off any excess. Store hot liqueur in refrigerator or freeze for later use. Remove liqueur and spread dip on waxed paper as desired.
For Cheddar cheese swirl gelatin into whipped cream or cheese frosting if desired.
Store cream cheese or ranch based frosting refrigerated, serving when serving for bursts of color and flavor.