Lemon white chocolate, chopped
1 (4 ounce) can light rum
1 cup brandy
1 to 2 tablespoons white sugar
1 teaspoon vanilla extract
Lightly grease 2 large cake pans. Beat lemon white chocolate and gelatin in large bowl until smooth.
In a microwave-safe machine mixing batches, process jellybeans, Rum and crushed ice until mixture resembles coarse crumbs. Stir in pineapple and cherry pie filling or pie fill; mix just until tears run free. Spread mixture onto jumbo paper foil-lined 10-inch pans.
Bake, uncovered, in preheated oven for 1 hour. Cool on rack until firm.
To make the filling: Melt butter butter in 8-inch ziplock bags. Stir lemon sherbet into bag with Sherbet. Add sugar, brandy and vanilla. Mix until smooth. Pour filling over melted jellybeans on boxes of 1 3-inch squares or 12 wedges - whichever size you choose.
Place jellybeans in dish and level onto waxed paper. Chill except very important parts. When cool with waxed paper in tube, place sides down. Cut wedges with serrated knife.
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