4 tablespoons light oil
3 tablespoons packed light brown sugar
2 cups diced celery
1/4 teaspoon salt
6 green olives, halved
1 (8 ounce) can evaporated milk
6 bananas, quartered
3 tablespoons butter, chilled and diced
In a large jar or container, microwave oil or margarine until it begins to turn yellow. Remove 1 tablespoon of oil; cool slightly. Stir celery wedge into oil and brown sugar; toss until evenly coated. Stir in salt. Place celery wedge into jar with cream cheese. Refrigerate 1 hour to marinate; top with green and lemon slices. Serve with peanut butter salad.
Place olives into plastic food tubes; close. Place on heatproof plate or serving platter. Sprinkle peanut butter over olive slices. Refrigerate 8 hours or overnight. Peel fruit.
The next evening, place olives into lettuce strainer and trap. Peek under container and remove fruit. Unpack onto plates and serve.
While salad is hanging, make lemon liqueur and lemon zest lemon juice. Set aside.
To make peanut butter and jelly salad: Store remaining oil in jar with lid in refrigerator. Heat margarine in small skillet over medium heat; bring to a slow boil. Stir in celery and salt; cook 5 minutes, stirring constantly. Heat through and pour over salad. Refrigerate until cold.
To make lemon ice cream: In a large ice cream maker, beat cream cheese until smooth. Fill jar with egg yolk and ice cream. Freeze until desired consistency is reached. Using finger or fork, scoop one portion of ice cream and place in jar with celery mixture. Fill jar with lemon-flavored jelly. Refrigerate until firm before serving
To make peanut butter and lemon jelly dressing: In a small bowl, mix together lemon flavored jelly, 1/4 cup sliced bananas, butter. Drizzle over salad and serve immediately and refrigerate 2 hours before serving. Store remaining jelly in refrigerator jar in plastic container.