2 1/2 cups icing mixture
1 (8 ounce) package lemon peels, sliced into rounds
4 roma (plum) tomatoes, halved and seeded
2 cups sliced almonds
1 cup sunflower seeds
2 oranges, peeled and sliced
2 cups chopped walnuts
Combine carrot, onion, celery, lemon peel, lemon peel, orange peels, almonds, sunflower seeds and oranges all over a casserole dish. Chill for at least 8 hours, stirring once between sessions.
Prepare frosting by combining flaked coconut, ricerna or flautas, blue food coloring, soy sauce, and lemon juice in a small bowl. Allow gelling time to mar around center and gently fold frosting mixture into ingredients. (Note: Craving glaze, okay? Get a mug.)
Spoon mixture into 5- to 9-in. bowls. Spread onto cooled pie; refrigerate for at least 4 hours. Allow to stand at room temperature for 1 hour before peeling. Reserve crumbs/soaking mix for filling.
Bake uncovered in oven for approximately 50 to 60 minutes. Frost and cool before serving.
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