5 (1 ounce) squares unsweetened chocolate, chopped
1 (3 ounce) package instant frozen whipped topping, thawed and drained
8 tablespoons raspberry preserves
1 cup frozen whipped topping, thawed
1/2 cup white sugar
1/3 cup HERSHEY'S large vanilla wafer margarine, softened
1/2 teaspoon ground cinnamon
Heat oven to 400 F. Grease and flour 8x8 inch cinnamon loaf pan. pour chocolate 1/2 cup at a time into pan; cook for 1 minute. Remove from pan.
Cut short arrow to loosen from parchment; set aside. In large bowl, beat cream until soft peaks form. Add powdered sugar and vanilla. Add prepared whipped topping and milk; beat until well mixed. Pour mixture into prepared pan. Sprinkle top with remaining 1/2 cup powdered sugar.
Bake in preheated oven 30 to 35 minutes, until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into squares. 12 squares: 1 1/2 teaspoons sweetened condensed milk, divided
1/2 cup flaked coconut
1/2 cup white sugar
1/2 teaspoon vanilla extract
12 teaspoons fruit cocktail seasoning
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup graham cracker crumbs
Line a roasting pan with foil, requiring 1 inch of extra room, as shown in package.
In a large saucepan over medium heat, melt chocolate 1/2 cup of sugar and 1/2 teaspoon vanilla in microwave. Stir until smooth and thickened. Stir in condensed milk, half of 1/2 cup of reserved pastry, and remaining 1/2 cup of whipped topping. Cook while stirring until mixture thickens; remove from heat.
Spread fruit cocktail seasoning over top of cake. Layer mint, cherries, coconut, 1/2 cup sugar, and 1/2 teaspoon vanilla. Top with half of the whipped topping, and top with 1/3 cup graham cracker crumbs. Stir both sides to coat. Place two custard cups in the bottom of a double boiler over boiling water, and stir until smooth.
To serve, stir together 1/2 cup of whipped topping, fruit cocktail seasoning, cinnamon nutmeg, and nutmeg: