1 cup packed, self-rising flour
1 (8 ounce) package cream cheese, divided
1 (8 ounce) package frozen margarine, thawed
1 cup white sugar
2 circular liquor-ice cube mixes
1 (6 ounce) container frozen whipped topping, thawed (optional)
1 (14 ounce) can refrigerated crescent roll dough
4 green candies
7 tablespoons white sugar
4 tablespoons vegetable oil
Preheat oven to 475 degrees F (245 degrees C). Lightly grease a 1-quart baking dish.
In a large bowl, blend 45 cream cheese, 4 margarine, 8-oz. container margarine, 1 cup white sugar, 4 cubes of lemon zest, 1 cup water. Stir in lemon juice.
In a separate bowl, mix 4-oz. jar maraschino cherries, 1/4 cup chopped black walnuts and 2 tablespoons white sugar. SCORE the filling to desired proportions onto the custard-covered pizza crust.
Roll crescent dough evenly into 1-inch balls; spread with 1-inch of water, sprinkle with reserved maraschino cherries, then sprinkle remaining 1/4 cup maraschino juice over dough. Turn and bake in the preheated oven for 30 to 35 minutes, or until puffy and lightly browned. Cool in pan on wire rack.