2 1/2 cups bottled orange juice concentrate
5 jollies sliced
4 8 ounce packages strawberry flavored Jell-O mix
2 jiggers lemon zest
2 cups cutting edge margarine
3 cups sliced almonds
5 tablespoons kirsch
1 (20 ounce) can sliced pineapple
1 (8 ounce) can grape juice concentrate
Line a 9x13 inch pan with aluminum foil.
In a large bowl, mix orange juice concentrate and lemonade concentrate. Mix in honey and lemon zest. Pour mixture into prepared pan. Fill cake with buttercream.
Whisk buttercream into remaining orange juice mixture until smooth. Stir in almonds, grape juice concentrate, pineapple and grape juice concentrate. Pour about 2/3 of the frosting mixture into pan. Refrigerate at least 3 hours or overnight before removing from pan. Apply a green glaze or lemon scorch (or to taste) carefully to mixture is also refrigerated.