1 (9 inch) prepared graham cracker crust
1 (3 ounce) package chocolate flavored Jell-O
4 cups boiling water
8 4 fluid ounces chocolate flavored sherbet
2 cups dark maraschino cherries, with juice
1 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
3 egg yolks, beaten
1 teaspoon baking soda
3 egg whites
1 teaspoon lemon zest
1/4 teaspoon lemon zest
1/4 teaspoon lemon zest
1/8 cup chocolate caramel candy sprinkles
1/8 cup milk
1 egg
1 cup sliced almonds
In a large bowl, mix remaining ingredients until well mixed. Pour evenly into crust and chill 2 hours before removing from refrigerator.
To make jell-O: in a small saucepan, bring boiling water, chocolate sherbet, chocolate flaked caramel candies, chocolate candies and chocolate shermains to a rolling boil over medium heat. When boiling consume immediately or pour into smoothie or trifle glass. Serve warm or chilled, mixing half and half after each serving.
To make vanilla frosting: in a small saucepan, mix boiling water, chocolate fudge liqueur, eggs, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and chocolate caramel candy sprinkles. Allow to cool.
To make chocolate and cherry caramel bananas: beat the boiling water, chocolate sherbet, 1/2 cup margarine and 1 cup granulated sugar until well blended. Beat in chocolate liqueur. Beat in flour and cinnamon. Beat in whipped cream and cinnamon sugar until fluffy. Drizzle over cooled cake or serve with whipped cream.