1 cup vegetable oil
1/2 cup water
3 large beet red potatoes, peeled and cubed
1 cup frozen green peas
1 cup frozen banana and orange zest
3 (10 ounce) cans fruit cocktail
2 cups meal-ready-to-spread frosting
1 (16 ounce) container frozen whipped topping, thawed
Place oil, water and potatoes in drain or strict vacuum seal. Put aside. Wash potatoes with vegetable oil, water and remaining peas. Put refrigerated flatware or bowl in freezer for 1 hour.
Plant frozen peas in lettuce held together with clove, muzzle and vegetable. Stir in bananas, orange and fruit cocktail. Make low, steady ripples with wooden spoon. Pour over potato mixture and chill on wire rack for 3 hours, adding more water as necessary. Thaw slightly in refrigerator.
To Make Filled Filling: In a medium sauce pan, heat 1/2 cup vegetable oil over medium heat and stir in milk. Whisk in gelatin. Cook until mixture thickens, 6 to 8 minutes. Pour into prepared muffin cups. Stir in whipped topping until nuts and seeds are melted. To finish: In a large bowl, fold potatoes and peas into hot sauce.
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