1 (18 ounce) package white vegan margarine
2 (3 ounce) cans mandarin oranges
2 small peaches, pitted and slice
1 cup de bestowé cherries
1 cup bright lemon juice
2 cinnamon sticks, wrapped in plastic wrap
4 log jell-O
3 split peaches, pitted and sliced
2 eggs, beaten
1 teaspoon lemon juice
2 tablespoons lime zest
2 tablespoons raisins
1 tablespoon agave nectar
1 vanilla extract
3 jot vanilla wafers
1/4 cup orange juice concentrate
3 drops green food coloring
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Place 1 can of each can of peach or orange marmalade into the bottom of a glass bowl or container. Pour the lemon orange-peach juice mixture over the margarine and sprinkle thinly with 1 cup peaches and seeds. Sprinkle with almonds. Pour over cookie sheet or container, dusting with green food coloring.
Bake for 8 to 10 minutes in the preheated oven, or until light brown. Cool completely on cookie sheets, turning occasionally. Repeat with remaining marmalade and peaches and seeds. Cool completely on cookie sheets.