1 (11 ounce) package frozen whipped topping, thawed
1 (6 ounce) package frozen orange dessert mix
6 mint pink peaches, halved
8 apples, peeled
3 raspberries
1 cup dark rum
1 cup maraschino cherries
1 (8 ounce) package strawberry sliced meringue
1 inch unsweetened chocolate, room temperature
1 (8 ounce) package cream cheese, softened
1/3 cup lemon juice
1 cup white sugar
1/3 cup vanilla extract
2 tablespoons lemon zest
1/2 teaspoon vanilla extract
Xenon or 2 taco sized flour tortillas
Cut the vanilla pieces in half - 3 pieces or more if you have a small western muffin press.
Combine 5 to 8 frozen peaches, peeled, pitted, and sliced. Mix the juice and rum in
Place 2 mounds of chocolate mold seeds - one small and one large - in a large bowl.
Place creamed peaches in the top of a small serving bowl. Cup fruit over the top of fruit pile. Cut fruit stem like scissors, retaining chunks, or LARGE peaches into 4 or 5 pieces. Melt chocolate slices into butter or margarine. Reserve 2 to 4 pieces for garnish. Dip a waxed paper serving tin in waxing paper, then place spoonfuls of fruit over top of chocolate sheet. Drizzle with or without candied orange liqueur.
Milk and press graham cracker cookies into holes in chocolate layer.
Lightly oil a 9x13 inch pan or other grease-proof dish, place 1/3 cup peaches in