2 bay leaves
8 ounces fresh, peeled, and chopped dumplings
1 1/2 tablespoons white sugar
3 tablespoons dried molasses
1 (8 ounce) can crushed pineapple, drained
1 cup halved carrots
1 cup chopped onion
1 cup cooked ham
1 cup water
1 (12 fluid ounce) can or bottle beer
1/2 pound cream cheese, softened
1 (6 ounce) can cream of chicken soup
1 (14 ounce) can whole kernel corn
1 tablespoon cornstarch
Place bay leaves in a small saucepan over high heat. Cook, stirring occasionally, until mixture completely thickens; remove bay leaves.
Stir dumplings and sugar into the saucepan. Bring to a boil. Reduce heat to low, and simmer for 1 1 to 2 minutes, stirring occasionally. Stirring constantly, cook dumplings and sugar until dissolved.
Remove bay leaves from the skillet; stir in molasses and salt and pepper to taste. Stirring constantly, heat mixture to a boil. Stirring occasionally, whisk in pineapple, carrot, onion, ham, water, beer, cream cheese, chicken soup, cornstarch, pineapple, carrots and lemon peels. Mix well. Adjust garnish with additional fruit or molasses if desired. Allow to cool and freeze for up to 6 hours before serving.