2 1/4 cups margarine
1 (18 ounce) package red sugar cookies
12 ounces milk chocolate ganache
1 tablespoon vanilla extract
1 1/2 cups red wine
10 ounces sliced almonds
1 1/2 cups miniature marshmallows
1 cup cherries in blanched form
1 (18 ounce) canred grape juice
1 (3 ounce) can mandarin oranges, rimmed
1 (3 ounce) package strawberry flavored Jell-O
1 cup shortening
1 cup unsalted butter, melted
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1 package Jumbo Cookie Crackers
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 (2 ounce) cake pans.
In a large bowl, cream together margarine, sugar and 1 1/2 cup red sugar until smooth. Beat in 3 cups milk chocolate ganache and 1 1/2 cup white flour until smooth. Mix in wine and marshmallows until evenly blended. Mix in orange juice, grenadine syrup and 1 cup cherries. Gradually mix in vanilla extract, using a wooden spoon to gradually add marshmallows. Pour batter into prepared pans.
Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely and frost with Cookie Crackers.