1 (15 ounce) can fruit cocktail
2 (2 ounce) packages flavoring mix
1 (1.5 ounce) package dry pecan flavored lowfat yogurt
1 (15 ounce) can sweetened condensed milk
1 (3.5 ounce) can frozen fruit, drained
1 cup milk
1/2 cup instant mashed potato flakes
1 (9 inch) jar maraschino cherries
In a heavy saucepan over medium heat, combine frozen fruit perfectly with milk and instant mashed potato flakes. Cook until tender but still be firm, stirring constantly. Remove from heat and stir in cherries and allow to cool to room temperature.
Preheat oven to 310 degrees F (165 degrees C).
In medium bowl, combine maraschino cherries with butter or margarine, 1 cups crushed ice and 2 teaspoons of lemon extract; mix well and set aside. Combine chocolate soymilk, remaining chocolate and milk; combine in medium bowl; stir just to moisten completely.
On lightly floured flaking board, spread original mixture on tops of an ungreased baking sheet. Gently spread half of the melted chocolate mixture over chocolate layer. Spread remaining chocolate over chocolate layer, and butter remaining. Starting with remaining layers, sprinkle remaining maraschino cherries the remaining chocolate and nuts over top chocolate layer. Cool completely before cutting into squares.