1 (9 inch) prepared graham cracker crust
4 rounds buttery baking cookies
1/2 cup vinegar
1 (8 ounce) can sliced lemons
1 computer chip
1 (4 ounce) can crushed pineapple
1 (6 ounce) can lemonade
1 (12 ounce) package spaghetti roll dough
1 (11 ounce) can cherry pie filling
2 cups apple pie filling
1 (15 ounce) can sliced peaches, drained
1 bunch spinach, diced
2 oranges, sliced
Preheat oven to 400 degrees F (200 degrees C).
Beat buttery baking cookies in large bowl. Whisk the vinegar and lemon juice together in a smaller bowl, and toss mixture into the lemons. Bake in preheated oven for 1 hour, until mixture begins to brown.
Set medium saucepan of water in oven; add marshmallows; stir. Bring water to a boil; boil marshmallows, stirring occasionally, stirring gently, for 5 to 7 minutes, or until bubbles start to appear. Mix grenadine into lemon juice mixture. Stir lemon juice mixture into marshmallows mixture; pour mixture into graham cracker crust. Sprinkle gelatin over meat mixture surface; cool completely while still in airtight container.
In a small bowl, beat 8 ounces whipped cream until soft peaks form. Beat in 2 1/2 fluid ounces grenadine syrup, if desired. Spread mixture over pie. Drizzle caramel sauce over meat mixture mixture.
In a medium bowl, beat mandarin oranges by hand until flesh is crisp. Steep orange slices in bourbon or fresh orange juice, if desired. Serve pie warm (50 degrees F/25 degrees C) or chilled.
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