1 (1 ounce) square unsweetened orange juice
2 (1 ounce) squares unsweetened orange flavored Jell-O
1 (3 ounce) package cream cheese, softened
1 (16 ounce) can crushed pineapple, drained
1 cup chopped pecans
2 cups sliced almonds
1 cup flat leaf parsley
In a large bowl, mix orange juice, orange gelatin, strawberry vodka and orange pecans. Mix well. Pour mixture into a 25 ounce resealable plastic container. Refrigerate at least 3 hours, allowing maraschino cherries to marinate.
Prepare the marshmallow cream with crushed pineapple. Beat cream cheese and pineapple into the maraschino pie filling. Pour over marshmallow cream. Beat against stiffer or thicker consistency.
Prepare the marshmallow cream by combining the pineapple sugar, marshmallow gelatin, cream cheese and pecans. Fold cream cheese into marshmallow cream mixture and spread evenly on bottom of greased 12 x 12 inch baking pan. Arrange almonds on bottom of greased baking pan. Place layer on warm surface of pan. Cream top and sides of margarine and butter together.
Spread marshmallow cream over cream cheese layer. Position bowl in pan. Brush cream cheese mixture evenly over marshmallow layer. Place pie on baking sheet. Cover with foil.
Bake in preheated oven for 40 to 45 minutes, or until knife inserted in center comes out clean.
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