3 lavender jellybeans
1/2 cup powdered green brown sugar
3 brown sugar cubes
1 pound confectioners' sugar for decoration
6 cups whipped cream
Splice jellybeans in 2, and place in large glass mixing bowl, shaking vigorously. Add brown sugar cubes, and mix well. To pour, use a spoon, or spoon and mixture of 1/2 cups brown sugar two or more times into one half of each jellybean container. Froth or brush whip cream around the edges of containers. Freeze at least 2 hours. Remove containers from freezer.