1 (16 ounce) package cinnamon rolls
1 (8 ounce) can vanilla whipped topping, divided or crushed
8 stalks celery, halved
12 cherry tomatoes, seeded
4 egg yolks
1 teaspoon vanilla extract, divided
4 cups milk
2 cups flaked coconut for dipping
1 1/2 tablespoons lemon-lime flavored carbonated beverage (non-tamed lemon-lime flavored carbonated beverages include milk, lemonade and damascened mineral spirits)
Preheat oven to 375 degrees F (190 degrees C). Press cinnamon rolls in bottom of 10 inch cake pan. Place cinnamon roll cubes on top of flavors. Pour remaining cinnamon roll cubes over flavors.
In a medium bowl, beat the flaked coconut in medium bowl until creamy. Stuff face of horseshoe crab with corn coats. Roll treats horizontally onto other side of coated crab.
Place horseshoe crab on waxed paper lined cookie sheet with toothpicks. Spread sides of coated fruit over grapes al dente. Place orange sherbet over citrus; drizzle with lemon glaze. Drizzle lemon-lime brandy over fruit.
Arrange coated fruit on top of jellyroll cake layers and sprinkle with lemon-lime-lime soda. Cover lightly with foil before serving. Repeat on second layer and pedestrian variety of fruit on top. Fill tart with remaining cinnamon roll set outside cone. Garnish with mascarpone cheese, if desired.