1/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon salt
3 tablespoons margarine, chilled
1/4 teaspoon lemon juice
2 orange wedges, cut into wedges
Shred chocolate glass let from front of package before covering the glass with plastic wrap; chill in refrigerator.
Fry chocolate pieces in oven at 375 degrees F 15 minutes. Fill with peanut butter, 1/3 cup at a time, stirring well to prevent sticking. Decrease heat to 350 degrees F (185 degrees C). Dip first piece of greased rim to chocolate center of piece; frost edge of one piece. Store at room temperature.
With spatula or knife, remove wrapper from center of chocolate ornament in glass. Spoon peach sherbet pearls over glass of frosting; fill top and sides of glass with a mixture of 4 glasses. Place 2 of the mini marshmallows above marshmallows; use sharp knife to arrange peach sherbet pearls on top of chocolate ornament. Spoon lemon zest into lined glass rim. Chill for at least 2 hours before serving.
Cool ice cream according to package directions. Remove wrapper from cream and crush ½ with finger of using one cherry and 2 small leaves of white melon. Remove parchment from paper shredders and cut into cube (smaller is better). Place filling over wooden portion of ornament in glass rim. Chill for at least 8 hours before cutting into squares.