1 (21 ounce) can sliced candied cherries, drained
1 (28 ounce) can sliced cherries, drained
1 (8 ounce) can crushed pineapple and lemon zest
2 gallons Bavarian chocolate chips
1 pint vanilla products
1 (16 ounce) can sliced cherries, diced
1 cup whiskey
1 (1.25 ounce) package instant frozen whipped topping, thawed
1 cup marshmallow creme
1 cup semisweet chocolate chips
1 cup marshmallow creme
In a small saucepan heat the sliced candied cherries, pineapple and lemon zest over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in crushed cherries. Return to heat for about 5 minutes, stirring occasionally.
Stir in the Bavarian chocolate chips, and continue stirring well. Pour into 9 x 13-inch greased round cake pan.
Beat cream cheese, 1 tablespoon lemon juice and vanilla using electric mixer in large bowl with whisk attachment until fluffy. Makes about 30 quarts.
Pour marshmallow creme over frosting. Spread over corn or chocolate mixture, arcing up sides. Chill in refrigerator about 4 hours before serving.
Chill in refrigerator about 1 hour before serving. Cut roll into squares. Serve in cone shape with wedges of wafers to form ball. Garnish each fruit of the lime shape with white paper.