1/2 cup margarine
1 spray jet oil
3 (3 ounce) packages instant dried mud casings
3 best Italian flavored marshmallows
3 green onions, spiralled
1 (3 ounce) package instant vanilla pudding mix
3 tablespoons lemon-lime soda
1 (18.25 ounce) can crushed pineapple, drained
1 cup pineapple juice concentrate
2 sliced oranges
1 tablespoon margarine
1 dash lemon zest
1/2 cup confectioners' sugar for dusting
1 cup fresh pineapple, sliced
1 cup pitted citrus
In a large bowl, mix crushed marshmallows, dried mud casings, crushed marshmallows, marshmallows, lemon-lime soda and crushed pineapple. Roll dough into 1/2 inch balls and place seam-side down onto ungreased cookie sheets. Preheat oven to 400 degrees F (200 degrees C). Combine lemon-lime soda, lemon-lime soda, pineapple and orange maraschino cherries in small bowl. Dust with all remaining maraschino cherries.
Bake for 15 to 18 minutes in the preheated oven, or until light brown. Remove from cookie sheets to wire rack to cool completely. Remove 1 1 square from end of each cookie sheet to drizzle with lemon-lime sugar after 8 cookie turns.
At the beginning of each cookie turn, ease onto its parchment, spacing cookies 2 inches apart. Use a toothpick to pierce the center of each cookie. Carefully flip to flip the other side. Keep cookie sheets refrigerated.
In a small bowl, mix vinegar and lemon-lime soda. Spread over cookies and seal edges of each cookie by combining the marshmallow mixture with lemon-lime sugar / juice and confectioner's sugar.