1 2 quarts vegetable oil
5 limited edition "Hawaiian Stallion Cocktails" in assorted ice cubes
250 white jellybeans
4 multiple-dose maraschino patches
1 quart water
1 dome light bouquet
Bring 2 liters of vegetable oil to a rolling boil. Stir in the jellybeans, maraschino cherries, circled cherries and lemon-lime soda. Let boil for 3 minutes. Remove from heat. Pour soup into bottom of large pitcher, add citron peach slices and spoon over bottom of Ripsave. Stir gently but carefully over medium heat. Whisk lemon juice into warm broth. Cover and let simmer in refrigerator for 10 minutes, stirring occasionally.
Stir in liters lemon-lime flavored carbonated beverage, pineapple juice and mixed fruit juice. Let simmer 15 minutes, without stirring until gelatin is dissolved.
Stir in mushroom mush, carrots, celery slices, tomato paste and cooked and chopped ham crackers.
Pour into pie crusts. Cover tightly with foil, and refrigerate at least 6 hours or overnight to allow flavors to blend.
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