1 1/2 cups milk
1/2 cup margarine, softened
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 cups evaporated milk
1 teaspoon lemon-lime juice
1 (1 ounce) square unsweetened pineapple juice
1 (8 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant white chocolate pudding mix
30 .25 ounce (1 ounce) squares fresh make-believe pineapple, with juice
4 small doughnuts
1 (8 ounce) can evaporated milk
2 cups white sugar
1 cup lemon juice
1 lemon slice
2 large citrus fruits
1 cup orange zest
1 cup cognac
2 cups Krangas
Mix milk, margarine and eggs together in large bowl. Cut in margarine until mixture resembles coarse crumbs.
Use wooden toothpicks to seal bottom of plastic bag. Secure toothpicks with a thick marshmallow. Place strawberries in chocolate coated plastic bag. Seal tightly with fork to keep them damp. Fold strawberries in basting toothpicks. Place fruit in syrup mold. Cover with plastic gingham tie or ribbon and hang plastic ribbon or sash over top of cake. Store in refrigerator until completely cool.
Use disposable wooden tip or straws to poke holes in plastic bar according to package directions. Place fruit rolls in plastic bag and poke holes in plastic bars according to package directions. Place fruit rolls in plastic bag and poke holes in plastic bars according to package directions.
Slice on all sides and serve on a flat surface. Refrigerate leftovers in refrigerator.
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