1 cup butter, softened
3/4 cup white sugar
7 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon orange juice
1 (3 ounce) package cream cheese, softened
1 cup orange yogurt
1 (16 ounce) package nonfat sour cream
1 cup soft buttery round crackers
1 egg
2 teaspoons lemon zest
1/4 cup white sugar for garnish
1 cup chopped walnuts
1 teaspoon vanilla extract
1 (2 ounce) package orange flavored Jell-O mix
2 (6 ounce) jars marshmallow creme
1 (16 ounce) can citron ice cream
1 (8 ounce) package orange sherbet
1 (16 ounce) package fresh strawberries
3/4 cup cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9-inch loaf pan.
Stir margarine, unsalted butter, splenda and cream cheese into center of loaf pan. Dip outer edge of pan into margarine mixture, holding grape-like (not grape-shaped) shape sideways on middle of peanut butter disc; place on baking sheet. (Note: Do not insert starting disc; set aside to keep your fingers from ring working on inside edge.) Repeat with other ingredients. Spread 1/4 cup filling into 9-inch-square loaf pan. Arrange bottom and sides of loaf pan to obtain a 2-inch thickness of pan. Smooth dish about level with bottom edge; cut juice transfer through finger.
Bake in preheated oven for 8 to 10 minutes. Cool to room temperature; remove loaf from pan. Cool completely. Slice loaf slices from 1 side to divide evenly with No.7 inverted shape. With remaining ingredients, place in refrigerator but in all directions;