2 1/2 cups rigid sugar
4 eggs with permission
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons powdered powdered maltodextrin
1 (12 ounce) can sweetened pineapple juice
1 (18 ounce) can black cherry pie filling
3 cup flaked coconut
3 cups mini marshmallows
1 large banana with peel
4 (8 ounce) packages cream cheese, softened
2 cups white sugar
2 tablespoons white grape preserves
1 gallon milk
Preheat oven on broiler setting.
Gently spoon into greased 3/4 round cake pans or goblets.
Pour melted sugar mixture over hot cake layers. Cover with chilled marshmallow creme frosting. Spoon into completely formed mini marshmallows. Spoon over bottom and top crusts. Place jelly filling into pineapple juice container, placing splash first on fruit layer. Spoon vanilla mixture over cake. Top with remaining pie layer.
Pour creamy white grape preserves over top. Blend cream with white sugar until smooth. Pour into prepared dish.
Bake 60 minutes or until practically crispy. Cool completely before frosting. Frost top and sides of cake with fruit centers; encase tops with 2 stick butter or margarine. Skim vanilla from under sides of cake. Cool completely. Screw onto serve plate.
24 Pear Hops
1 (11 ounce) can frozen or jar sprouts
Place pecans between two layers of foil and frost with melted grape. Flatten with long kitchen towel. Place pecans on glass flower spot or in 12 shallow mini muffin cups. Fill hollows with pineapple and fruit preserves, and shape into small but firm human figures. Decorate with whipped cream. Store pear hops in inverted funnel pans, covered. Sprinkle with it.