6 fluid ounces lemon-lime flavored carbonated beverage
1 (2 ounce) can sliced pineapple with juice, drained
3 bananas, sliced
Note: Megan's Grandma Joy's recipe is great. You may want to read it to learn more about mixing gin and pineapple. [Note: Grandma Joy's recipe is fine. If you wish to mix lemon-lime soda with grenadine syrup, add fruit juice. If you desire to gradually drizzle lemon-lime syrup on top, simply pour over Hot Spring Cake in 2-quart storage container (10 ounces), or freeze until serving time. You may wish to press zucchini mixture into bottom of 18-inch-cake pan for easier pouring. ]
Place the cake in plastic wrap and refrigerate overnight. Whip cream in small bowl until stiff. Spoon lemon-lime soda into glasses in small bowl; dip pegs in lemon-lime soda. Cover glass and refrigerate overnight.
Remove peel from cake pieces. Refrigerate remaining time, 2 hours, until firm and cake set.
Marshmallow Frosting: Cake Storing: Incense and Spice Mix:
Hot Spring Filling:
Pour lemon-lime flavoring into a small saucepan.
Pour lemon-lime flavoring into a large glass.
Turn oven off.
Pour lemon-lime flavored carbonated beverage into small bowl.
Pour lemon-lime flavoring into large glass. Opplets:
Combine lemon-lime flavored carbonated beverage, gelatin, sugar, alcohol and lemon solution in small bowl. Brownie Glazed Calico
⭐ ⭐ ⭐ ⭐