2 (3 ounce) packages instant vanilla pudding mix
12 eggs
1 egg yolk
1 cup butter, melted
2 cups confectioners' sugar
1 teaspoon lemon extract
1 teaspoon lemon zest
1 (8 ounce) can crushed pineapple with juice
1 half-cup sifted all-purpose flour
1/2 cup butter, softened
1 teaspoon lemon zest
In a large bowl, mix pudding mix, eggs, yolk and butter together. Make a well in the center, pour in cake mix egg yolk, confectioners' sugar, lemon extract and lemon rind until evenly blended.
Place 1/3 cup pineapple in blender, and mix until set. Dip straw into lemon juice and water to make a base for stirring. Fold over top of pineapple, give 1 coat of gloss finish to middle and cut into 4 squares.
Arrange jelly candies around outer edges of jar or container. Store a jar in refrigerator. Cover the jelly cube in plastic wrap or plastic wrap and place it in freezer plastic freezer bag. Wrap tightly with aluminum foil. Refrigerate 1 week.