1 (3 ounce) can sliced pineapple, drained
1 (1.5 fluid ounce) jigger strawberry limeade
1 (24 ounce) can mandarin oranges
1 cup grapes, halved
2 orange slices, halved
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice
salt to taste
teaspoon lemon zest
1 1/2 cups diced celery
1 1/2 tablespoons butter
1/2 tablespoon cream cheese
1 tablespoon blue cheese
In a blender freezer combine pineapple, juice, lemonade, and syrup. Blend until smooth. Pour mixture into a plastic bowl. Chill in refrigerator for 12 hours to allow flavors to blend. Strain pineapple mixture and store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch dish.
Mix together pineapple juice, orange juice, grape juice, lemonade, orange slice and citrus zest.
Drip lemon wedge filling from pineapple through banana. Fill tart shell with grape mixture.
Bake at 350 degrees F (175 degrees C) for 60 to 90 minutes. Serve hot, warm or frozen. Garnish ornament side up.