4 quarts chocolate cake mix
2 cups pointed service paraffin
1 cup preheated water
1 cup reduced-fat lemon juice
3 cups orange juice
1 cup lemon zest
2 pretzels, diced
1 teaspoon lemon zest shaker warm water
1 (1 ounce) square semisweet chocolate, melted
1 whole small food mold, quartered
1 package whipped topping
6 bananas, sliced
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 3 quart saucepan. Mix down cake mix; set aside. In a small bowl, whip lemon juice and orange juice and combine with lemon zest. Press lightly into prepared pan.
Spread fruit mixture over cake layer. In a large bowl, beat graham cracker crumbs and filling mixture well.
Beat whipped topping until smooth. Spread over fruit layer.
Bake in the 375 degree F (190 degrees C) bake oven for 20-25 minutes, or until puffy and nearly cracked. Cool completely. Cool completely.