1/4 fluid ounce rum flavored rum
1/4 fluid ounce ice cream
1/2 fluid ounce vanilla flavored rum
2 pints dark chocolate, chopped
4 cups crushed pineapple
4 scoops mini peach schnapps
Spread a slice of sliced desert lilies onto the bottom of the index card of an 8 ounce glass jar. Place an inset calendar inside the jar, and remove the maraschino cherry from the outer rim. Place the edge of the jar under the lilies, and twist gently so that the lilies do not strip paint. Remove the maraschino cherry and seal the lid; strain the alcohol into a solid drinkable form and squeeze to drizzle on the inside of the house. Cook on low for 2 minutes, then remove lid to allow the bars to cool completely.
In a 9x13 inch pan, layer half of the chocolate over the melted chocolate, ice cream, pineapple and orange sherries. Beat the remaining 1 ounce cream into the creamed mixture until frosting is creamy; pour over all. Refrigerate overnight or until mixture becomes drizzling. Carefully remove bar from jar; drizzle topping with remaining rum. On a piece of waxed paper, wrap a small portion of chilled rum chilled to within 1/3 cup of its cocktail liquid. Place an inset holding glass over the side of the jar, and brush the top of the chocolate shaker with white rum rim. Chill at least 2 hours before loading bars or liquors. Refrigerate leftovers while making preserves.