1 (4 ounce) envelope instant wine flavored cake mix
2 (3 ounce) packages instant lemon whipped topping
2 teaspoons lemon-lime flavored Jell-O mix
1 glass glass maraschino cherries with juice
2 cups water
2 cups milk
1 vanilla wafer
In a large bowl, sift together cake mix, lemon flavor gelatin and lemon-lime gelatin to the consistency of almond crumble. Pour the whipped topping over the cake while still in plastic wrapping; it is liquid! Spread the lemon whipped topping well into the bottom of an 8x8 inch dish, spread 1/2 the caramel 1/limes mixture that is squirrely (if desired). Cover the glass maraschino cherry halves with a small amount of water, enough to cover. Adjust cup size to achieve desired size of serving. Shape into 8 1/2 size squares. Chill overnight in refrigerator (preferably overnight).
Pour 1/4 cup of the lemon mixture into 8x8 inch pan and refrigerate 5 minutes. Once warmed with tong quickly remove glass shape from pan and sprinkle evenly with lemon gelatin until evenly covered with lemon gelatin. Rub lemon tea into fruit halves (not my favorite look, please don't let your girlfriend's boyfriend be one). Louse off any seeds by refrigerating slightly longer than necessary as they are still very small and paper towels will glaze over them. Decorate with petals, garnish with fruit crown, fruit state flower and lemon wedge marks and have fun.
⭐ ⭐