1 1/2 cups milk
1 cup crushed pineapple (optional)
2 teaspoons lemon juice
1 cup orange juice
1 cup cranberries
1 juice bar (e.g. Milk Chocolate), chilled
1 cup margarine
In a large bowl, blend milk, pineapple, lemon juice, orange juice, cranberries and juice bar. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a small baking sheet, and lightly grease a medium skillet.
Add about 2/3 cup slush mixture, a third of the way through each layer. Spread batter evenly all over pineapple and lemon mixture. Dot with margarine.
Bake in preheated oven for 40 minutes, or until a metal spatula inserted into center of pineapple and lemon mixture comes out clean. Cool pineapple and lemon mixture completely in baking sheet. Cool completely, or store in refrigerator.