1 (19 ounce) can sliced oranges
1 (4 ounce) package instant vanilla pudding mix
1 (14 ounce) can green olives, drained
1 large orange
1 large strawberry, sliced
1 (8 ounce) can sliced ripe strawberries
1 (8 ounce) container frozen orange juice concentrate
1 box brownie mix
1 (2 ounce) container frozen lemonade concentrate
1 1/2 cups orange sherbet
Sprinkle cake mix over bottom of 10 inch cake pan; let stand overnight.
In a large bowl, combine orange juice concentrate, lemonade concentrate, orange sherbet, orange zest and pineapple juice. Mix well. Chill overnight in refrigerator.
Before serving, preheat oven to 375 degrees F (190 degrees C). Grease and flour two (3 ounce) 8 inch mini muffin cups. Fill, seam to seam, 9-10 muffins.
Beat egg whites in small bowl. Beat in lemonade concentrate. Spread citrus mixture over bottom of mini muffin cups. Place brownie mix in a small bowl; stir water into orange juice mixture. Pour orange sherbet over cake in prepared pan. Pour top of brownie mixture over citrus cake. Set aside.
Line the bottom of each mini muffin pan with a slice of orange and Garnish with frosting and fruit. Dust the outside of each muffin with granulated sugar.
Bake in preheated oven for 2-3 minutes, or until golden brown. Remove muffins and sprinkle with orange sherbet.
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