1/2 cup butter, softened
3 tablespoons brown sugar
1 (.25 ounce) package orange flavored Jell-O mix
1/2 cup apricot preserves
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple
1 (8 ounce) can marshmallow creme
1 cup brown sugar
Beat butter and brown sugar in medium bowl until smooth. Stir in gelatin and apricot preserves. Mix by hand until well mixed. Spread mixture into jelly-roll pan. Cover and chill at least 4 hours.
Lightly grease 8-inch square pan. Add pineapple slices, lemon twist and orange zest; pour over butter-apple mixture. Cover and refrigerate one hour or longer to allow jelly to set.
Stir marshmallow creme into pork mixture. Turn off heat and stir juice into jelly. Pour mixture into prepared pan. Cover and chill in refrigerator for at least 2 hours.
Prepare peach preserves and vanilla by beating brown sugar in small bowl until well blended. Stir peach preserves into marshmallow creme mixture, stirring frequently. Cover and chill at least 2 hours.
Prepare the brown sugar jelly by beating brown sugar jelly, apricot preserves, pineapple and marshmallow creme into small mixing bowl. Beat cream until stiff. Spread over brown sugar jelly. Refrigerate jelly until set.
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