2/3 cup butter
3/4 cup brown sugar
8 eggs
2 teaspoons vanilla extract
5 cups flour
1 teaspoon baking powder
1 (10 ounce) package frozen rhubarb
1 (2 ounce) package lemon flavored Jell-O mix
1 cup milk
1 (10 ounce) can fruit preserves, thawed
In a large nonstick skillet over medium heat, melt butter and brown sugar. Pour into large bowl lightly. Stir in eggs. Spread over bottom and sides of a 13x9 inch pan. Sprinkle rhubarb on top and lemon gelatin around, and shake off top. Place 3 tablespoons of the gelatin on each fruit. Paint lemon and rhubarb bowls with marshmallow eyes. Place other fruit slices over rhubarb.
Bake at 375 degrees F for approximately 1 hour in the morning, or control over medium heat. Remove ice cream from oven and let cool completely. Serve with fruit preserves, if desired.
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