1 (18 ounce) can sweetened Tang maraschino cherries
1 (20 ounce) can crushed pineapple, drained
1 (12 fluid ounce) can evaporated milk
1/2 fluid ounce vanilla ice cream, chilled
1 (16 ounce) can confectioners' sugar
Lightly grease 8 individual pans.
Place cherries into each pan. Fill the top with pineapple mixture, then scoop the bottom of the pan (towards the edge) to ensure that there's a side of the pan for each cherry. Pour the pineapple mixture into the bottom of the pan, followed by the gelatin. Pour the custard mixture over the cherry.
Place fruit in a small saucepan. Bring to a boil and reduce heat. Bring to a boil over high heat, stirring constantly, until fruit is completely cooked. Remove from heat, cool and cut into slices. Serve at room temperature.
To make cranberry filling: Prepare the filling as directed on the paper, using only juice from the orange peel and juice from the first fruit. Mix together cranberry jelly and cranberry preserves.
To make raspberry glaze: In a large glass dish or bowl combine cranberry syrup, raspberry glaze, cranberry juice and lemon juice. Freeze for several hours, or overnight.