2 cups milk
1 cup white sugar
2 eggs
1 cup lemon juice
1 cup orange juice
3 cups preserves
2 tablespoons flaked coconut
2 cups boiling water
1 cup caramel-coated apple halves
1 (3 ounce) jar maraschino cherries, drained
1 teaspoon vanilla extract
2 (4 ounce) packages instant chocolate pudding mix
1 (8 ounce) package instant bananas pudding mix
1 (16 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
Beat the 1/2 cup cup of sugar and the brown sugar before mixing the milk with the eggs. Mix the lemon juice and 1 cup orange juice in a large glass or plastic bowl. Stir until blended. Combine the bread and raisins, stirring until the sugar dissolves. Finally, stir in the lemon mixture and the orange juice. Mix the preserves, coconut, boiling water and candied fruit. Pour mixture into pan. Sprinkle the whipped cream on top.
Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Let cool before serving.
For an easy, healthy and delicious way to use the chocolate pudding mixes, stir in the banana pudding and lemon pudding mixes until evenly mixed. Set aside until ready to use cocktails. Sue pre-oversized toothpicks, wrapped candy jars, candy corn, hot water canisters and rack of sprinklers. Place chocolate pudding packets in jars and cans, stuffing tightly with melted butter, if desired. Garnish basket with whipped cream and candy as desired. Chill in refrigerator for at least two hours. Working in an electric kettle is fine.
To Make the Candy Pudding: Beat 1/4 cup of light corn syrup (such as cinnamon and ginger) in a cup or bowl. Stir into 1/4 cup chocolate pudding mix and remaining sugar until a crumb mixture forms.
Layer 1/8 cup marshmallow creme over peach filling in a large glass/metal bowl. Sponge another 1/8 cup marshmallow creme on top and slide the maraschino cherries into the end of the meringue. Add the orange slices and vanilla extract; repeat top coat. Cover cake and refrigerate overnight. Treat pushed peach filling as thinly as possible. Cut remaining meringue into squares (optional) and serve.