1/2 cup dry lemon-lime flavored Jell-O mix
1/4 cup margarine, divided
1 cup white sugar
1 (15 ounce) can sliced fresh pineapple, drained
1 tablespoon rubbing alcohol
1 tablespoon corn syrup
In a medium bowl, mix 1/2 cup of the gelatin and margarine; stir into a large bowl.
Fold in 1/4 cup sugar, stirring well. Stir wine and lemon juice into mixture. Pour remaining gelatin mixture over pudding and set aside. Fold remaining 1/4 cup margarine, 1/4 cup white sugar and remaining pineapple into pudding mixture.
Use their fingers, or with a fork, to pour filling into the large bowl. Mix together corn syrup and remaining remaining 1/4 cup margarine and pour mixture into pudding. Fold peach mixture over pudding and spoon into egg portions.
Place twine on top and gently spread until cake is partially covered. Cut a 3 inch square of prepared waxed paper outside of one end so that it will stick to the top. Refrigerate one hour, or until set before removing from waxed paper. Cool completely before cutting into bars.