1 (18.25 ounce) package carrot cake mix
1 (3 ounce) package instant strawberry pudding mix
1 (3 ounce) package orange flavored Jell-O mix
1 (3.5 ounce) package instant Jell-O cream cheese
1 (1 ounce) jar fruit flavored Jell-O mix
1 cup boiling water
1 (8 ounce) can frozen lemonade concentrate
1 gallon fruit juices
1 (8 ounce) can frozen grape juice concentrate
1 (2 fluid ounce) can fruit flavored sherbet
1 cup milk
1 cup butter
1 teaspoon vanilla extract
1 (10 ounce) can sliced almonds
1 (.25 ounce) package instant lemon zest extract
1 (3 ounce) package fruit flavored sherbet flavored Sherbet
1 (4 ounce) can frozen lemonade concentrate
1 quart fruit preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Combine cake mix, pudding mix, orange and jelly gelatin in small container. stir well and pour into prepared pan. Cool completely.
In large bowl, combine lemonade concentrate, lemon zest and fruit preserves. Stir in lemonade gelatin mixture and water. Beat with paddle until smooth. Spoon mixture into prepared pan.
Frost remaining cake with lemon sherbet frosting and cut into triangles with waxed paper.
Refrigerate 8 hours or overnight.