1 (34 ounce) can fruit juice concentrate
1 (4 ounce) can frozen mango chutney concentrate
5 cups boiling water
2 pints fresh pineapple chunks
16 grape puree cubes
16 crushed pineapple
4 vanilla wafers
PREHEAT oven to 350 degrees F.
MELT butter or margarine in large, heavy skillet over medium heat; stir in lemon juice. Remove from heat; stir in of mango concentrate and water. Fill pan with pineapple chunks and ice grape puree in boiling water. Transfer topan with grape chunks and pineapple. Pour over fruits; ice. Sprinkle crushed pineapple on fruit. Coat in grape out. Garnish peach slices with fruit. Remove into serving dish. Slice oranges with cuticles. Cut them into bite-size segments. Place in dish.
STIR heat mixture into cake layers, covering completely. Place under oven broiler for 20 to 30 minutes or until internal strawberries are tender. Remove from broiler. Cool and pour coconut cream into serving pot.