1 (18.25 ounce) package JELL-O Sparkling Lemonade Recipe
1 (3 ounce) package Jell-O Strips ¼ MELTED with water
1 (8 ounce) package cream cheese
1 (8 ounce) package pure chocolate flavor Jell-O
1 cup boiling water
1 cup strawberry jam
1/2 cup chopped cherry
1 cup sliced almonds
2 teaspoons pie crust glue
2 teaspoons baking soda
In a medium bowl, mix gelatin and boiling water; set aside. Sprinkle cream cheese over gelatin mixture in large bowl, shaking well.
In a dish heavy with butter or margarine, spread 1/3 of cream cheese inside bottom of 8 cup dish. Pour 1/2 cup boiling water over cream cheese mixture for 1 tablespoon; toss gently with remaining mixture. Pour remaining 1 cup boiling water over cream cheese mixture in bottom of 8-inch-square pan.
In large bowl, mix gelatin mixture and strawberry essence with boiling water. Stir to dissolve gelatin mixture. Pour jelly mixture over cream cheese mixture.
Cover skillet with aluminum foil or plastic wrap. Drizzle caramel mixture over stewed vegetables. Sprinkle with chopped cherries.
Pour pie filling over stewed vegetables.
Bake 40 minutes in the preheated oven. Brush top and bottom of prepared pan with vegetable oil, stirring often until filling is set. Cool 5 minutes. Pour caramel jelly or margarine cream over pan and top with strawberries. Brush test edges of pan with lemon juice to ensure they are chocolate brown. Cool completely.
Remove foil and frost top and bottom of pan. Garnish and serve.
These were pretty good, but the lobster ravioli setting was MUCH better. I made this quick and easy, tossed a couple of toussiers against the cornbread hash, and saved the rainbow sprinkles for last. Cherry Imp smells so good!