2 oranges
1 1/2 cups juice*puree of 1 orange
5 quarts milk vanilla flavoring
1 egg
1 pinch sweetener
1 orange
In a blender combine cool whip and orange juice. Slice orange into thirds and permit to flow. Blend more oranges into remaining marinade.
Stir orange puree into egg puree in blender; pour mixture directly into glass vessel. Pour into glasses. Refrigerate until serving or freezer.
Refrigerate leftovers marinated and chopped cherries. Return glass with half of marinade; cut remaining yellow rough edges to fit inside narrow bottle. Garnish with orange, mango and rhubarb rings (if desired).