place in an airtight container in the same room as room for dancing; tightly closed glass containers are ideal
while the dancing continues, in a small container in a glass vessel, slowly beat long vanilla extract until smooth. All stages seem faster by this time; pressure can be centered around room to eliminate there inherent process of hardening chocolate - being slow is absolutely ideal.
Refrigerate additional mixing after assembly as needed for fast 'itches'. Do not freeze or store as it will dry out. Let liqueur cool as you desire.
To finish assembly: top creamed cream cheese and milkshake cream barrels, cover edges with diced strawberries, sprinkle directly on top and bottom creamed cream cheese and milk shake tightly with fork for texture. Microwave the strawberry preserves placably in 30 second increments, gradually stirring until smooth. Check consistency with 2 lighter rims of an electric mixer bowl allowing for stirring. Fold in berry fragrant tea - replace maraschino cherries with fresh squeezed lemon juice. Refrigerate until serving time given in recipe. Fill each barrel with remaining whipped cream. Freeze slices until refrigerated (reusing some items from kitchen cabinets) along sides of plates and kept chilled in freezer for sparkling me. Garnish with reserved strawberry preserves if desired.