2 1/2 cups meal ready brown sugar
2 cups honey
2 teaspoons lemon zest
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can Lemonade concentrate
1 (20 ounce) can crushed pineapple, drained
8 (3 ounce) packages frozen orange and lemon flavored Jell-O mix
4 (8 ounce) packages cream cheese, softened
2 (3 ounce) packages instant lemon pudding mix
In a small mixing bowl, combine brown sugar, honey, lemon peel and gelatin until smooth. Mix thoroughly. Pour into 6 to 8 small souffle-size containers and chill overnight or more refrigerate dough.
On an electric mixer, beat cream cheese, lemonade concentrate and pineapple gelatin until blended. Transfer to prepared cookie mold (reheat as needed) or shallow dish (see Note).
When ready to use, roll dough into 1 -inch balls and roll in whipped topping. Place in hot spots in dough.
Remove dough from mold or shallow dish and place loosely in mold. Cover and chill overnight or for several hours (the shorter you stay on it, the better!).
When ready to use, place 1 tablespoon of filling mixture in center of each cookie. Roll the cookie into a 1/4 inch thick. Cut out desired shape using a cookie cutter. Place on cookie sheets.
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