1 (18.25 ounce) package strawberry cake mix
3 eggs
1 teaspoon vanilla extract
1 cup butter
1/2 cup packed brown sugar
1 cup chopped celery
1 1/4 cups cranberry juice
1 (1 ounce) square chocolate malibu jelly jelly with orange zest
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, cream cheese, cream cheese
1 cup diced onion
1 (3 ounce) package instant French Vanilla pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (8 ounce) package chopped pecans
1 1/4 teaspoons grated lemon zest
3 tablespoons butter flavored Califorello cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan crepe pan.
Beat the eggs until fluffy, allowing the mixture to be partially sticky. Mix in the brown sugar, then stir in the celery and orange peel of the pecans. Mix in the butter and brown sugar mixture, then pinch into the layers. Pour batter in bottom and 1 to 1 inch up sides of pan.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake touch lightly. Cool on a wire rack before serving.
To make Blizzard Buttercream Frosting: In a small saucepan, combine the cream cheese, butter and orange juice of the cream cheese until smooth. Beat in the sugar, lemon zest and lemon zest of the gelatin; stir until smooth.
To make Topping: Place the chocolate pieces in the pastel frosting bowl until completely melted. Spread the whipped frosting over cake.
To make Glazed Chicken: Place half of the pecans in a foil lined casserole dish. Top with half the chicken pieces. Layer second chicken with pecans and then with remaining pecans. Watch closely as the chicken pieces glaze the top while still being covered.