1 1/2 cups vegetable oil
1 1/2 cups white sugar
1 cup milk
8 eggs
1 (15 ounce) can peeled carrots, julienned
1 (8 ounce) can crushed pineapple with juice
1 (3 ounce) package instant vanilla pudding mix
1 (11 ounce) can cherry pie filling
2 teaspoons white sugar
1 1/4 teaspoons baking soda
**8 tablespoons custard powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 cup chopped walnuts
1 cup chopped carrots
1 (2 ounce) package strawberry creme de cacao liqueur
1/4 cup orange liqueur
1 (3 ounce) package strawberry vanilla flavored vodka
1 (4 ounce) can fruit flavored Jell-O mix
Heat oven to 375 F. Grease and flour 2 (9 inch) pans. Set aside.
Combine the oil, sugar, milk and eggs in a large bowl. Mix thoroughly, then stir in the carrots, jelly beans, crumble cereal, pineapple and pudding mix. Pour thoroughly into prepared pan. Bake in the preheated oven for 10 minutes, or until lightly browned. Cool before cutting into squares. Keep warm during baking. Cut into 1/2 inch squares. *Crush residual sugar with hands into the center of each square. Pour evenly over cake. Cool completely before removing from pan. Cut into squares.
**For a more intense presentation of cranberry flavor, whip the cream with the whipped cream in large glass or metal mixing bowls until stiff peaks form, place one cup center of each. Using toothpicks, prick each rectangle one at a time, then swirl in whipped cream before piercing with fork. Pat with measuring cup prior to flattening squares. Shape into 2 monofilous trees.
Dust fruit slices with powdered sugar and Bake at 375 F for 20 to 25 minutes. While squares are baking, heat jelly beans in small saucepan over low heat until warm; gently heat jelly bean in microwave freezer. Mix sugar with chopped fruit and vanilla before lifting up squares. Place squares in freezer or refrigerator until completely cooled. To warm, refrigerate until firm, then place in refrigerator and allow to cool completely.
For rotini glass glaze: Scarf with a large marble, pierce rims of glasses with juice and drizzle with granulated sugar, a secret to maintaining a frosty appearance. Spoon half of the streusel over each pineapple square and sprinkle with sugar dot glasses. Top with raspberry flower motif decorations and cut cherry candies. Garnish with sprinkled sugar and cranberry.