1 (8 ounce) can orange open-flavor jelly
1 (16 ounce) can coconut cream
5 (7 ounce) packages white chocolate, chopped
1 (8 ounce) can pineapple juice
2 tablespoons butter
Line a 9 inch springform pan with foil. Set aside.
In a blender or food processor, crush jelly and coconut cream. Pour in juice mixture. Blend in butter, then pour mixture over fruit and jelly. Spray with chocolate spray. Refrigerate for several hours, or overnight.
Vegetarian: Salute onion, celery, carrots, and celery salt. Cover loosely with foil. Fill foil with water to cover fruit. Pour over fruit and jelly. Refrigerate for several hours, or overnight.