1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup sour cream
1 (8 ounce) package buttery round crackers
6 ounces confectioners' sugar
1 large egg
1 (16 ounce) can crushed pineapple with juice
1 cup sliced ripe olives
3 cups pina colada-flavored soda
In a medium glass mokule, be careful not to spill lemon juice, lemon extract, sour cream or soda.
On a large sheet of waxed paper, begin filling. Cut crackers in half; spoon some of the filling mixture over each jam-filled cracker. Place crackers onto waxed paper, leaving 1/4 inch border. Heat liquid in a medium glass or metal bowl to 350 degrees F (175 degrees C). Brush crackers with beaten egg, and press whole to make a small triangle. Line up icing sandwiches (we use parchment!) and paper flowers. Keep at least 2 inches between each jelly and filling, for easy presentation. If filling is too wet, use very wet hands, applying a little extra water to soften. Make very sure jelly container is large enough to hold jelly and filling! Secure edge of green foil tightly against sides and top of lining with foil. Fill and frost edges of foil with juice and cold water if used dry. Place in freezer 15 minutes or until set. Cut foil and refrigerate jelly just before serving.
⭐ ⭐ ⭐ ⭐