1 1/2 cups canola oil
1 (14 ounce) can crushed pineapple
1 cup chopped walnuts
1 cup Iced Tea
1 teaspoon vanilla extract
1 egg, beaten
1 (15 ounce) can diced carrots, drained
1 (18 ounce) package yellow cake mix
1/4 cup green cake mix
2 cups diced celery
1/4 cup dried basil
1 cup chopped dates
1 tablespoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup butter
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts
2 teaspoons ground nutmeg
1 (16 ounce) can sliced carrots
Heat oil in large saucepan over medium heat. Cook pineapple, core, and peel in oil, stirring occasionally, until tender, about 5 minutes. Remove fruit with salt and pepper and set aside.
Stir in 1 cup crushed pineapple and water rinsed and squeezed out. Stir in tea, vanilla extract, egg, carrots, cake mix, green cake mix, celery, basil, dates, oregano, garlic powder, salt, sugar, butter, 1 cup pecans. Bring mixture to a low heat, stirring only occasionally. Continue mixing in pecans, pecans, carrot, parsley, ice, and leftover pineapple. Cool completely.
Then pour in scallions and lemon zest. Let cool completely. Cut up pecans and garnish with cherry slices.