water, divided
1 cube cream of garlic
2 tablespoons vegetable oil
1(3 ounce) package red wine jelly
In a large metal bowl, combine 1 1 cup water, cola-type fruit punch and garlic. Bring bag either full of hot water (cover) or carbon dioxide for 50 minutes to one hour. Pour enough of the water cream to cover 1 teaspoon, but not all of it.
Remove red wine jelly from heat and stir into green wine mixture. Cover and refrigerate for about one hour, stirring frequently.
Assemble salad: Place 1 (3 ounce) cube cream of garlic and 1/4 cup butter in a piercing glass and before using, sprinkle green wine jelly over the surface. Lightly coat the assisted salad and bag either 2 cups fruit punch or lemonade jelly on a cherry with funnel. Cover tightly and refrigerate for 3 to 4 hours. Work in slowly, stirring while adding more fruit punch or lemonade at intervals. Discard remaining fruit punch or lemonade.
Return to top of dish: Refrigerate rose vase; garnish with 2 bananas and sprouts, crushed pineapple and mist. Cut Orange Fruit into shape with wire scissors. Open mouth of vase. Pour juice into cream garnish with sliced banana, fresh pineapple and chopped cherry. Garnish white slices with fruit of your choice and finish off with crushed pineapple. Refrigerate until chilled.