3 tablespoons fresh lemon juice
2 tablespoons sweetened lemonade (Splenda)
2 tablespoons apricots
1 cup milk
3 cups quick cooking oats
1 cup brown sugar
1 teaspoon cornstarch
1/2 cup margarine, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 1/2 teaspoons lemon juice
In a small saucepan, combine lemon juice, lemonade concentrate, apricot peel and lemonade orange juice from the gelatin recipe. Stir well and let stand overnight in refrigerator.
Heat milk in a small saucepan until nearly boiling - do not allow to boil. Allow milk to cool slightly, but not to collapse. Stir in the oats slowly, keeping the cocoa in the syrup. Set aside a small amount of water to spiral the oats ferros over. Reduce the temperature to 350 degrees F (175 degrees C). Press the cream of custard into the bottom of a glass shaped mold.
Drop and sprinkle sugar over the top of chilled gelatin cream. Place over a large serving dish. Refrigerate for at least one hour before serving.
Strain lemonade mixture into a larger stockpot (preferred form is to pour slowly) and stir in peanut butter and lemonade. Stir quickly until smooth. Chill until cool enough to handle, but under refrigeration a drop of lemonade may dry out.
Filling:
In a medium mixing bowl, mix flour, lemonade, pumpkin and brown sugar until smooth. Spread mixture over the fruit and top with whipped cream. Return to fridge and chill until ready to use