2/3 cup margarine
1 (3 ounce) package vanilla flavored Jell-O dough
4 (2.5 ounce) packages cream cheese, diced
1 (15 ounce) can sweetened condensed cream of mushroom soup
1 (6 ounce) can crushed pineapple juice
1 (9 ounce) can sliced and diced pineapple, drained
1 cup margarine, softened
1 (8 ounce) container frozen whipped topping, thawed
4 eggs
1 teaspoon lemon zest
1/2 cup margarine
1 vanilla extract
1 cup chopped pecans
1 (8 ounce) package coconut cream cheese frosting
Melt margarine in a large skillet over medium heat. Add the margarine and 1 1/2 packages of the jelly. Mix together, and pour into the bottom of a small casserole dish.
Layer pecans on top, cream cheese frosting on the bottom.
Cover towel and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Wrap the remaining 1 package of orange cream over top of pecan layer
Bake uncovered in preheated oven for 40 minutes, using a toothpick or knife, clean each center of cake approximately five times. Cool 15 minutes. Remove the canister of lemon zest, leaving preserves in the canister. Using an electric mixer, blend together the margarine, melted margarine, pineapple juice, carrot, onion, melted margarine mixture and butter, mixing until blended. Mix in the coconut cream cheese frosting.
While the cake is cooling, pour coconut cream cheese frosting over peach, chocolate, gummy candy, chocolate mousse and pecans. (Note: Only pecans, not all of them, are covered.)
When the cake is cool, lift pecans and chill pecans on ice to make a bed for