1/2 (18 ounce) package lemon cake mix
1/2 cup buttermilk biscuit mix
1/2 cup buttermilk
1 cup tropical fruit cocktail (optional)
1 (1 ounce) square unsweetened chocolate covered walnuts
1 tablespoon honey
1/2 cup raspberry jam
1/2 cup whipped cream
Preheat oven to 350 degrees F (175 degrees C). Grease 5 or 6 mini graham crackers, or line with parchment paper. In a medium bowl, stir together cake mix, biscuit mix, fruit cocktail, nut mixture and jam. Stir in the remaining biscuit mix, fruit cocktail and nut mixture. Spread one layer of the mixture over graham cracker sheet, then the other layer over the resulting cookie sheet. Divide mixture evenly among the prepared cards.
Bake for 12 to 15 minutes in the preheated oven, until center springs back when lightly touched. Cool completely on wire racks. Sprinkle tops of cooled crust with lemon jam or raspberry jelly.
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