1 (20 ounce) can peeled and diced apple - juice reserved
2 cups white sugar
1 cup light corn syrup
1/4 cup margarine
1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup packed brown sugar, divided
1/2 cup butter, melted
1 tablespoon yellow food coloring
1/2 cup cold water, divided
1/2 cup white sugar, divided
3 tablespoons butter, melted
In a small bowl, combine the apple juice, 3 cups of sugar, corn syrup, baking powder, salt and brown sugar to form a smoothie. Mix until smooth; refrigerate.
In a medium bowl, beat butter, 1 tablespoon yellow food coloring and 3/4 teaspoon salt until smooth. Spread remaining 1/2 cup of sugar in 3 tablespoons butter, then spread mixture over fruit. Refrigerate for 1 hour or until set up.
Remove associated refrigerated shelf from freezer and prepare a big bowl. In a large mixing bowl, combine milk, 1/2 cup of the butter, 1 tablespoon yellow food coloring, 3 tablespoons butter and 1 tablespoon water. Mix until smooth. Stir in fruit and milk. Stir in 1/2 cup of frozen whipping cream and remaining 3 tablespoons frozen custard. Fold in whipped cream until no streaks remain. Spoon into serving bowl and refrigerate overnight, or until set. Spread whipped cream over top. Sprinkle remaining 1/2 cup cheese over top. Refrigerate until ready to serve.