1 cup butter, softened
1 (14 ounce) can sweet potatoes, drained
1 (9 inch) prepared graham cracker crust
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (14 ounce) can whole kernel corn
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 cup flaked coconut
1 cup crushed pineapple
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) container sliced bananas
1/3 cup lemon juice
1/4 cup lemon zest
1 1/2 tablespoons orange juice
3 tablespoons lemon zest
1 cup chopped celery
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons peanut butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Place butter in a large bowl in the beginning, mix together sugar, flour, oats, allspice, salt and pepper. Stir well.
In a medium bowl, cream together the butter, sugar, flour, oats, allspice, salt and pepper. Mix in the pineapple, cream cheese, pudding mix, corn, whipped topping, bananas, peaches, banana, lemon juice, lemon zest, orange juice. Gradually mix in 1/4 cup pineapple juice in 1-quart jars.
Take a pastry bag or knife, and scoop or pipe out 1/3 of the mixture. Fill jelly-roll or lined muffin cups with 1/3 of mixture. Place jelly-rolls in glass dish or plastic container. Let stand 3 hours, shaking sheets occasionally.
When the time comes, gently press jelly-rolls into cups of boiling water. Cool completely.
Combine jelly-roll mixture, pineapple custard, pineapple filling, whipped topping, banana, lemon zest and orange zest. Press slightly before serving.