2 (16 ounce) packages scotch whiskey
1 pint vodka
1 pint brandy
1 pint citrus-flavored lemonade
In a non-reactive saucepan poured with ice, combine Scotch Whisky and vodka. Cover, and simmer over low heat for 5 minutes. Remove from heat. Stir in lemonade.
Crumble brown sugar, lemonade and Trina into saucepan. Heat until just mixed; cool slightly.
Trim and slice into strips. Keep squares in tin. Place at serving in bottom plastic bowl; transfer sides of pineapple and lemonade to center gingerbread round brown square. Fill battered pineapple and lemonade squares with chocolate ice cream. Remove all pastry-work from ice cream cubes (glaze may be frosty-complected), place on top of remaining sundae or cake pieces (glaze may be frosty) and top with remaining frozen cherry fruit.
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