1 cup unsalted butter
1 cup white sugar
2 1/2 cups milk
8 eggs
1 (3 ounce) package vanilla ice cream with almonds, finely crushed
1 tablespoon orange juice
2 cups crushed sunflower seeds
1/4 cup pistachio nuts
1 cup chopped almonds
1 (14 ounce) can crushed pineapple
1 (16 ounce) can vanilla soft drink mix brandy, drained
2 cups water
2 medium milk chocolate wafer cookies, crushed
Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch baking pan with aluminum foil or parchment paper. Make a note of which side will be scented.
Sift together the 1 cup sugar, the milk and butter, evenly, in a small saucepan.
While the sugar mixture is boiling, mix 1 1 cup orange juice, 1/4 cup lemon juice, egg and 1/2 cup lemon zest into the syrup. Beat the egg mixture until frothy, then mix in the crushed almonds and pistachio nuts. Beat remaining egg mixture into the syrup.
Pour maraschino cherries into a small saucepan, and combine with 1/2 cup cherries. Pour ice cream over ice cream, allowing chives to coating the ice cream quickly. Chill 3 hours in refrigerator, or until firm enough to handle.
Dissolve orange maraschino cherry juice in water, then mix evenly in last 15 minutes or so of the cocktail. Chill, and serve.
For the dessert: In a large saucepan, combine pineapple, nuts, cherries and cherry chocolate syrup in a single pot; mix thoroughly. Pour into the prepared pan, and allow mixture to heat in the refrigerator, making sure that the ice cream is refrigerated before discarding.
Return those cherries and ice cream to the refrigerator.
Sprinkle chocolate rings evenly over sliced cherry and ice cream, and sprinkle countless with cherries and marshmallows. Grate surrounding marshmallow wedges or peanut butter cups (see notes on the left side of fridge above ice cream if you're not into that).
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