" Spaghetti and Meatballs With Garlic Bread"

Ingredients

• 1 slice poundcake (or use a cupcake)
• 1 (15 ounce) container store-bought buttercream frosting
• 1 cup strawberry ice cream topping
• 6-8 chocolate malted milk balls
• 1/3 cup blanched walnut or almond
• 2-3 tablespoons coconut
• green sprinkles
• 1/4 cup white chocolate chips
• 4 ladyfingers, toasted

Directions

1. 1

   Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a each plate.

2. 2

   Spoon the buttercream frosting into a decorating bag fitted with a large, circular tip and pipe it in a looping fashion around the sides of the cake to look like spaghetti - do not frost the top.

3. 3

   Divide and spoon strawberry ice cream sauce on top of the cake to cover.

4. 4

   Drizzle a little over portions of the spaghetti as well.

5. 5

   For the meatballs, use a butter knife to rough up the surface of three or four chocolate covered malt balls.

6. 6

   Place them on top of the "sauce.".

7. 7

   For the parmesean cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs.".

8. 8

   For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350°, stirring often, for 8 to 10 minutes or until golden.

9. 9

   For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1 and 1/2 minutes at half power and stir until smooth.

10. 10

    Spread the melted white chocolate on the toasted lady fingers.

11. 11

    Top with the toasted coconut and green sprinkles for parsley.

12. 12

    Place 2 "garlic breads" next to each plate of spaghetti.

13. 13

    Serve.