1 egg yolks
1 cup crumbled margarine
3 scoops vanilla ice cream
3 bananas, peeled, pitted and sliced
1 cup fresh strawberries
1 (58 ounce) can frozen lemonade concentrate
1/4 cup strawberry juice concentrate
In a medium glass or metal bowl, beat egg yolks, sugar and margarine together until smooth. Gradually beat in frosting, scraping bowl repeatedly, until a smooth frosting is reached and no streaks remain. Pour into a mason jar with a twist tie to keep a lid on the jar, and seal tightly. Allow to stand 8 to 10 hours in refrigerator.
Prepare jellybean cake by mixing lemon-lime beverage, lemon juice concentrate and strawberry juice concentrate in small glass bowl; slowly pour into prepared steepled plastic pipe mold. Place mason jar in freezer refrigerator.
Cool before frosting. Cut into squares when mixture is cool.
⭐ ⭐ ⭐ ⭐ ⭐