" Spaghetti And Meatballs With Garlic Bread" - cooking recipe

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 walnuts or 1/3 cup almonds
2 -3 tablespoons coconut
green sprinkles
1/4 cup white chocolate chips
4 ladyfingers, toasted

Preparation

Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a each plate.
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.
Divide and spoon strawberry ice cream sauce on top of the cake to cover.
Drizzle a little over portions of the spaghetti as well.
For the meatballs, use a butter knife to rough up the surface of three or four chocolate covered malt balls.
Place them on top of the \"sauce.\".
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.\".
For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350\u00b0, stirring often, for 8 to 10 minutes or until golden.
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.
Spread the melted white chocolate on the toasted lady fingers.
Top with the toasted coconut and green sprinkles for parsley.
Place 2 \"garlic breads\" next to each plate of spaghetti.
Serve.