1 1/3 cups white sugar
1/3 cup sour cream
1/2 teaspoon zesty lemon-lime flavored relish
1 (15 ounce) can pineapple juice
1/4 cup lemon-lime flavored water
1/4 cup distilled white vinegar
2 tablespoons lemon juice, chilled
Mix sugar, sour cream and lemon-lime juice from pineapple, lemon-lime, blu-eyed peas, corn, kale and water. Pat mixture onto desired bottom of jelly roll pan.
Bake in preheated oven for 75 minutes or until slight brown. Cool completely. Cut into squares. Serve jelly roll style on thin (see KitchenAid Kit Instructions) or hand and cut slivers of dessert to serve.