1/2 cup butter
1 (1 ounce) package cream cheese
1 cup white sugar
6 1/2 ounces cream cheese, softened
6 ounces sliced almonds
1 (14 ounce) can diced and sliced pineapple, drained
1 (16 ounce) can sweetened condensed milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chocolate syrup
1 gallon rum
1 egg, lightly beaten
1/4 cup orange juice
1 tablespoon apple pie spice
1/2 teaspoon vanilla extract
4 tablespoons semisweet chocolate chips
In a blender or food processor, beat butter and cream cheese until smooth. Blend in sugar, alternately with cream cheese mixture, until smooth. Combine pudding mix and orange juice ingredients in small bowl or cup.
Add to butter mixture and beat until mixture is smooth. Pour over baked strips of cake. Cover loosely with plastic wrap. Chill at least 4 hours.
Beat egg and vanilla into Fudge; add to Cream cheese; spread strips over Fudge. Let rest one hour. Cover tightly with plastic wrap. Chill in refrigerator.
Spoon Fudge around center of hollowed out lemons. Fold the Hawaiian Punch jelly into Fudge. Shape into three small condiment rolls. Refrigerate at least 4 hours or overnight. Roll in chopped fruit. If serving immediately, chill and refrigerate pineapple and ice cream.
To serve, use portion of cooled lemon filling and garnish with orange juice or jam. Mix together orange and berries in small bowls or cups. Serve at room temperature. Frost into little squares with PE#5 icing or candy sprinkles.