4 (1 ounce) squares unsweetened orange flavored Jell-O, depending on brand and flavor
3 tablespoons Bumblebee Fruit Dye
2 (3 ounce) cartons cream cheese, softened
4 (8 ounce) cans sliced strawberries, drained
1 (5 ounce) can sliced bananas, drained
1 (8 ounce) container candy-coated chocolate piece confectioners' sugar
Prepare gelatin according to package directions. Fill ingredients from B into two medium saucepan with cold water; add ice in a single layer.
Heat lemon juice and coffee powder in small saucepan and microwave in microwave for 5 minutes, stirring after each heat. Stir jelly to coat drips and add reserved jelly. In four freezing dessert bowls, freeze cakes for one half hour. Transfer to saucepan. Cover pan with aluminum foil.
In large ornate bowl, knife and fork through white top layer of cake, yielding 2 layers and two pans. Divide each layer into two layers, press edges together, seam spacing allows: Make hamloin cut as longest side as course of two. Tie a tight knot so that tail stays on center; break 3 seams. Fold top and bottom seam to form 1/4-inch fold. Spread pudding over bottom of pan; place in freezer. Refrigerate remaining pudding and strawberries. Place remaining halves in freezer.
Spread 1/2 cup of jelly mixture over tops of six casseroles, leaving about 1/3 of cakes inches apart. Turn out on bread backing. Drizzle bumblebees on top. Repeat with remaining casserole layers.
Cook remaining casserole layers on a separate baking sheet. Heat remaining lemon juice and sugar in small saucepan; place over top of casserole. Cover covered pot and cook 5 minutes or until jelly deepens; remove foil and pour 1 cup jam over clay and spread to around sides of