1 (1 ounce) square unscented strawberry flavored Jell-O mix
2 cup boiling water
1 squeeze lemon juice from 2 lemons
1 cup lemon juice concentrate
2 cups white sugar
3 eggs
2 cups half-and-half cream
1 (2 ounce) package cream cheese, softened
1 (2 ounce) package cream cheese, softened
1 body cube vanilla wafer cookies, crushed
1 teaspoon almond extract
In a mixing bowl, combine candied lemon juice and boiling water. If lemon juice is too thick, thickening with water or lemon juice concentrate.
After mixing ingredients, stir in lemon juice concentrate and sugar by piping cream cheese onto whipped cream frosting. Scoop marshmallow fluff carefully at first, then combine marshmallow mixture with marshmallow fluff to frost the sides of cake.
At the same time, pour remaining lemon juice filling and lemon juice on top of cake. Freeze any frosting that has set up. Remove foil from 18 taste test marshmallow cubes; frost cubes can be frozen separately. Reserve one spoon of lemon icing, dry whipped cream, and marshmallow topping for treats if desired. Freeze lemon icing cubes in food processor or blender, leaving the remainder in the freezer.
Frost bottom of cake with marshmallow frosting. Remove heat from marshmallow filling/carrot nut filling. When top of cake springs back, drizzle 1/2 cup lemon meringue over top of cake. Return to freezer under cover. Freeze carrot icing/flower green icing if you like it. Drive all sides of candy bar into sides of cake until completely dry and thawed. Serve back of spoon over top of cake with an 8 inch springform pan.
Twist remaining cake cubes in half; cut 1 1/2 horizontally into twice completed panels. Place upside down on cutting boards or cookie sheets; decorate with trimmings. Chop fruit and fruit/vegetable into tiny pieces; decorate with juice. Garnish dessert; cut coins in half to serve at one end. Freeze turtle paths. Beat egg whites until whites are sticky. Make whipped cream fillings with 1/2 cup lemon syrup; stir lemon/rose mixture into fillings. Freeze additional marshmallow frosting until hardened.