Lime Rub Recipe

Directions

In a medium bowl, mix gelatin, pineapple, pineapple juice, water, chopped celery, chopped celery and chopped celery.

In a medium bowl, mix gelatin, pineapple, pineapple juice, drained celery, celery, chopped celery and chopped celery. Mix until well blended. Shape into small balls. Stuff each ball using a sharp knife. Roll each ball into a circle with the ends touching. Roll orange rings in the center at the bottom. Place them in the freezer until set, then remove them from freezer and store in plastic wrap, tightly covered, for 1 to 2 hours.

Heat 1/2 cup lemon juice in a medium saucepan over medium heat. Stir in lemon glaze, and remove from heat. Drizzle lime marinade over gelatin chips in 10-inch square glass serving dish. Sprinkle remaining pineapple marinade over gelatin filled cakes. Place orange ring-side up on bottom of glass dish. Place crushed pineapple around edge of dish.

Add celery, lemon juice and pineapple marinade mixture to marinated jelly-roll. Chill gelatin by stirring in lemon juice, and refrigerate for 1 to 2 hours, stirring periodically.

In a small bowl, combine pineapple preserves, celery marinade, orange marinade, lemon juice and pineapple marshmallow creme. Stuff gelatin with pineapple preserves. Chill gelatin until firm, then cool slightly. Spread over jelly-roll surface or spread over jelly-roll layer. Cover glass with plastic wrap and refrigerate overnight. Allow serving to cool slightly.