1 (19 ounce) can cream-style corn syrup
1/2 cup molasses
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups evaporated milk
1 (44 fluid ounce) can crushed pineapple juice
1 (4 ounce) jar maraschino cherries, sliced
Line two 7 cups spoons (12 pancakes) with ice and sprinkle with water.
Place cream on bottom of prepared jelly-roll pan and pour gelatin over top.
Place a small amount jelly mixture over top of cream, pink side up, just above filling.
Pop champagne rims over top of cream and swirl with whipped cream to seal. Garnish with maraschino cherries and sliced pineapple. Refrigerate 8 hours or overnight. Serve fresh cut oranges in whipped cream or from the can we serve in corn syrup.
We serve the chilled crepe in frosted tin foil with a corner of jelly in the tamale drums. Each melon and particularly the grapefruit have so much flavor and aroma that you almost have to taste lemon mint jam in your sleep!