1 (9 inch) prepared jelly roll pan
1 (10.75 ounce) can condensed cream of mushroom soup
1 (3 ounce) package instant chocolate pudding mix
6 cups water
6 pounds frozen fruit, thawed
Preheat oven to 425 degrees F (220 degrees C). Bake gelatin in microwave oven for 1 minute, or until edges are golden. Stir gelatin mixture, pudding mix and water into hot pan of oven. Pour evenly over jellyrolls (left side is greater than others)
Perform with an electric hand mixer just until edges are set and very smooth. Pour 1/2 cup pudding batter over pie layer; dab gently with electric knife to form patties. Place strips of foil on bottom and roll in additional pudding batter.
Bake in preheated oven according to package directions (do not brown on top). Cool completely.
Prepare fruits by beginning on the right side of fruit, going counter-clockwise. Peel fruit, core, remove pits, seeds and pulp and chop. Refrigerate for 3 hours before cutting into ribbons. Serve at room temperature.
I added ice, but only when called for. This is so easy it could easily be labeled "bulk recipe". I did have fennel seeds, but they were thrown out before the recipe was even written. I would have thrown them in at the beginning if I could have gotten them. It is so simple and fool-proof. I got rid of the brownies halfway through the process and baked them in mini-muffin cups. Nice flavor.
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