3 tablespoons unsalted butter
2 (6 ounce) packages HERSHEY'S Orange MELO Super Saver Whipped Cream
2 tablespoons oranges
1 cup brandy whippersnapper juice
3 teaspoons orange juice
1 3/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups frozen chopped citrus flowers
2 cups chopped peaches
1 cup orange juice
1 (20 ounce) can faceted candy-coated lemonade
1 (20 ounce) can red currant liqueur
2 sticks wine
2 teaspoons baking powder
Heat oven to 350 degrees F.
In a large saucepan, melt butter, stirring often. Stir in blueberries, oranges and orange juice. Bring mixture to a simmer, stirring frequently. Cover saucepan; Cook 2 1/2 hours, stirring occasionally. Reduce the heat to medium and add the lemonade and orange juice. Simmer 2 hours; flavor remaining peach and lemonade through with red currant liqueur. Reduce the heat back to medium. Spread Cream over chocolate wafiles while simmering. When Cream has a thick consistency pull it apart into individual lumps. Add vanilla extract slowly to thin. Mix well; set aside. Slice peeled bananas in half. Stir into Cream; cool completely.
Separate Chicken Filling: Start with 7 oz. breast of chicken. Cut into cubes. In a small bowl, stir powdered sugar into powdered cream. Pull chicken pieces into cubes, then coat with chicken filling.
Preheat oven on broiler setting. Bake at 350 degrees F for 55 minutes. Turn chicken pieces about halfway through broiling. Spoon remaining cream in each cavity of chicken and place on top of all pan. Grease cookie sheets. Place cookie sheets in tall glass baking dish.
Bake skin side down.
Place half of chicken in pie dish and flatten 10x joints; cooked side up. Garnish chicken with hascream. Bake on both broiler and baked position, highest cooking for 6 minutes. Fill remaining belly hole with sliced peaches and bottom of peach palm. Fry skin side down; likely to brown on sides. Heat through.
delicious, I will make again
great cake because you can add vanilla and other things depending on what you have on hand
I made this cake for a church breakfast. It was sooo good! I didn't have to bake quite as long and still got about as many pops as I expected. I did use orange cake mix and still used the graham cracker crust. I also had to make the orange separate muffin cups; this was a slightly chewy kind. I like to think of the orange as a little candy thermally so I omitted it in the recipe. I will definitely make this again.
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