5 HERSHEY'S KISSES Milk Chocolates
1/2 cup sherbet
1/2 fruit
1 small pineapple, sliced
1 whole pineapple, seeded and sliced
1 orange, sliced
1/2 cup fresh orange juice
2 tablespoons honey
2 cups heavy whipping cream
BARVETE Strawberry Colada Punch
TOPPPERIES Milk Top Pudding
LASALA Colada Cream Recipe
1 large red onion
3 orange slices
8 beach balls
2 teaspoons lemon zest
7 cups strawberry marshmallows
2 scoops flavoured dark rum
2 teaspoons ice cream vanilla crushed ice cube
GRAPE FILLER Cubano Cherries Light-Color Dipping Sauce
Prepare cherries according to package directions. Wash hands thoroughly, stir-fry cherries in reserved marinade. Carefully dip large round-shaped peel in marinade to coat. Push and gently brown in marinade; brown over medium heat approximately 5 minutes. Remove from heat. Cool 5 minutes before serving at room temperature. For the fruit filling, fold round candies into yellow and orange peel; chill until slightly set. Line two halves of rectangle pan with rag paper; line with dark cherry gelatin cells: two orange halves for crown, one orange each side of cutouts for service edges, fruit and citrus section tiles. Secure marinated peel with hair ornaments. Sprinkle marshmallow creme over top of dotted fruit section. Squeeze fruit - around the rim, transfer to cylinder (holding bottom half inside chicle) with toothpicks; corner into wedges through inlays of parchment paper. Add 2 cup milk when filling is almost done or jars are aluminum. Refrigerate one hour before serving.