1 (3 ounce) package amish lemon flavored Jell-O mix
1 cup boiling water
2 cups water
3 cups vegetable oil
1 cup vegetable oil
1 1/2 cups chopped poblano chile peppers
3 cloves garlic, minced
1 1/2 teaspoons salt
3/4 cup chopped carrots
3 cups flaked coconut (optional)
1 jalapeno pepper, seeded and minced
1 tablespoon white sugar
1 (12 ounce) can refrigerated biscuit dough
Place the gelatin in a medium bowl in a warm place to allow it to spread. Add water, boiling water and 9 cups oil; mix well. Heat oil in a large saucepan until just boiling. Add flour and salt; stir well. Cover, and stir in chile peppers, garlic and salt. Cook until a small amount of syrup dropped into a small saucepan, turns golden brown. Stirring constantly, cook and stir until gelatin is completely melted. Remove from heat and stir in coconut. Stir in jalapeno peppers, sugar and coconut. Pour mixture into a large plastic bowl; gently flatten. Let stand until cool.
Roll out biscuit dough onto a simple 9x13 inch baking pan. Cover with the molded mixture, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Bake mixture in preheated oven for 1 to 2 hours, stirring occasionally. Serve warm.