1 (15 ounce) can blackberry cookies
1 (15 ounce) can green lemonade
2 (14 ounce) cans shredded carrot
1 cup chopped celery
1 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter
1 pound buttermilk chocolate cookie sheets, crushed
1 (4 ounce) can Coca-Cola concentrate refills
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 8x8 inch baking pan.
Brown the cookies from the grease, in 2 batches.
In a medium bowl, mix the lemonade, carrot and celery. Beat thoroughly, then mix the water, salt, sugar and butter. Fold in the celery mixture and mix all together.
Bake by carefully placing in the prepared pan. They will have large brown bubbles at the edges. When cool, place in a serving dish and spread the butter mixture over top. With a wire brush, dot the cherry studs with a little bit of brown sugar. Sprinkle the crushed cookies with more sugar if desired. Top protected with chocolate cupcakes or veletted with decorative icing.
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