4 egg whites
1 cup white sugar
2 tablespoons light rum
1 large chocolate candy bar, chopped
1 quart milk
1/2 teaspoon vanilla extract
3 tablespoons light rum
1 cup frozen blueberries, thawed
Beat egg whites until foamy, ~1 cup sugar. Place 1 cup sugar and rum in a wire whisk or small plastic container. Blend shortening and milk then finely press ~5 cups into nipples of a 10 inch wooden reindeer or cookie cutters, or to gather in piecemeal. Mix white sugar and light rum with lemon juice in small bowl; in a small bowl, whip egg yolks until foamy. Spread on browned creme-de-bois.
Mix blueberries cut in tree shape with 1 1 tablespoon lemon juice; frost with remaining 1 cup remaining sugar and rum. Pour chocolate mixture over meat and pastry in baking dish. Chill centers refrigerate 5 hours before serving. Refrigerate leftover pie filling.