3 cups creamy peanut butter
3/4 cup white sugar
3 eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 (15 ounce) can crushed pineapple with juice
1 (16 ounce) package lemon-lime flavored Jell-O
1 cup pearl sugar
1 teaspoon lemon zest
2 cups flaked coconut
1 cup chopped pecans
2 tablespoons lemon zest
1 teaspoon lemon zest
3 cups confectioners' sugar
1 teaspoon lemon zest
1 teaspoon lemon zest
1 1/2 cups chocolate chips
1 cup lemon-lime flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 one-inch round pans.
In a large bowl, cream together the butter, 3/4 cup white sugar, eggs, milk, vanilla extract, pineapple juice, bread crumbs and gelatin. Mix in the crushed pecans, lemon-lime zest and lemon zest. Stir the gelatin mixture into the creamed mixture until well blended. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Prepare the cake according to package directions using the lemon-lime flavored gelatin mixture. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Make the lemon-lime flavored gelatin by combining crushed pineapple, lemon-lime zest and lemon zest in a large bowl. Mix in the powdered sugar and lemon zest and lemon zest in a large glass bowl. Mix with the lemon-lime zest filling and mix with the whipped cream. Room the filling in the pan and frost the outside of the cake.
In a large bowl, beat the chocolate chips and 1 cup lemon-lime flavored gelatin until smooth. Stir into the whipped cream mixture and smooth mixture.
Prepare the cake according to package directions using the lemon-lime zest filling. Fill and frost the outside of the cake. Cool completely before cutting into squares.