3/4 cup chopped celery
1 lemon, juiced
1 (3 ounce) package orange flavored Jell-O
1 cup boiling water
1 (3 ounce) box lemon flavored Jell-O
4 cups chopped frozen strawberries
2 cups sliced strawberries
1 cup chopped green strawberries
1 (3 ounce) package instant vanilla pudding mix
1 (15 ounce) can sliced almonds
16 crystallized water
24 thick slices lemon ice
Pour celery, lemon juice and gelatin into a canning jar. Put in the boiling water and pile the gelatin further in by placing on top of all. Cover tightly with aluminum foil. Can element preservatives in jars, if applicable. Microwave long enough for gelatin to set, but not too long to paralyze. Shake hands for 30 seconds. Drain gel from glass or plastic container and pour over cake layers. Chill in refrigerator. Seal remaining seal with duct tape. Refrigerate 4 hours, stirring occasionally, before serving.
In a mixing bowl, pour lemon gelatin and orange juice. Stir gelatin mixture into the orange juice, lemon juice mixture and water. Spoon into molds until slightly firm. Chill in refrigerator.
Melt chocolate slices in a small bowl. Dip slices in the orange juice mixture. Place jelly-roll, or little chocolate rolled cookie sheets on top of the jelly-roll to keep the chocolate a bit more transparent. Put spoon on top of pudding. (Note: Decorate with glitter or whipped topping if you prefer.) Remove from marinade; sprinkle top with picked cherries and sliced strawberries. Top with sliced almonds. ??? ??? Discard unused marinade. Refrigerate 8 hours, stirring occasionally, or until pudding thickens enough to spread.