4 oranges
3 lemons
2 lemons - peeled, pitted and cut in half
6 fluid ounces cherry juice
1 pint frozen whipped topping, thawed
2 cups whipped topping, thawed
1 cup boiling water
1 cup honey
3 scoops vanilla ice cream
In a 2 quart saucepan, place oranges, lemon slices and orange juice. Heat to boiling, stirring constantly. Reduce heat to medium. Cook, stirring constantly, for 2 hours, stirring occasionally. Remove oranges from heat. Cool fully; refrigerate.
Add lemon slices and juice to the orange mixture. Pour over fruit, then whisk vigorously with a metal spatula to coat. Let stand overnight. Transfer peach and orange slices to blender.
Stir whipped topping into orange juice mix. Place Lemons into the blender and steam vigorously until evenly thickened. Remove from heat and stir in whipped topping. Spread over fruit. Refrigerate remaining cake while chilling.
Frost top of fruit cake; frost bottom and sides. Serve with fruit frosting later or wait until chilled and serve chilled.
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