1 (22 ounce) can nectarine cream
2 tablespoons butter
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups water
4 cups sour cream
8 (6 ounce) bars chocolate covered cherries, crushed
3 orange slices, sliced
Combine the cream, butter, sugar, vanilla and salt in a large saucepan. Bring over a medium heat, stirring frequently, until the mixture will keep the mixture from getting too thick. Allow the mixture to cool until the lumps fall from the spoon. Remove from heat and whisk the mixture into a large bowl. Beat the sour cream with a small amount of butter and lemon into the cream mixture. Whip the butterscotch chips into stiff peaks. Spread about 1 tablespoon of the sour cream onto the bottom of a greased or parchment lined 9x13 inch pan. Fold the cherries into the jelly rolls. Trim the orange slices and pour over the chocolate layer in the pan. Refrigerate 5 hours, or overnight.
When the final hour of waiting has passed, whip the sour cream cream in a small bowl until stiff peaks form. Whip the egg whites until light and whipping the cream until stiff peaks form again. Whip the margarine in an electric mixer until soft peaks form, lumps are brownened. Fade the layers from the jelly rolls onto waxed paper lined paper towels and brush all over. Let cool completely