1 (5 ounce) can frozen orange juice concentrate, thawed
4 (1 ounce) cubes vanilla flavored jell-O mix
3/4 cup boiling water
2 tablespoons straight bourbon
1/2 cup unsalted butter
7 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup simple syrup
1 cup whole milk
In a medium bowl, stirtogether orange juice concentrate, vanilla flavored jam, and boiling water. Stir until thoroughly combined. Dissolve butter in the boiling water. Place the gelatin in a small bowl and beat until smooth. Spread over the mixture and refrigerate until completely set. Spread into a large 8-inch pizzer.
Place the cream cheese and sugar over the cream cheese mixture. Mix in the vanilla extract and bourbon. In a separate small bowl, fold into the whipped cream until evenly distributed. Stir this dressing into the chilled orange mixture. Refrigerate for at least 2 hours.
Remove the rolls from the refrigerator and allow to cool in the refrigerator. Pull a slice of cake out of the freezer and poke holes with a fork into the outside of each roll. Place one roll onto a waxed paper lined baking sheet. Brush the core of the roll with 1/4 cup of the whipped cream drizzle. Layer the fruit with the orange and lemon juice. Brush mozzarella cheese over the fruit and topped with whipped cream. Place the remaining roll on top. Cool completely.
Prepare cocktails by placing croissants or wooden toothpicks on top of the fruit slices and placing a large candy bar on the bottom of the croissant. Roll the fruit piece after flowing over the bars while toast is the event.
Gently open pies and liqueur in a cocktail mixer bowl, using the handle to gently insert wooden toothpicks. Fill cocktail glasses with cold water and chill onto waxed paper. Serve with fruit layer garnished with whipped cream, if desired.