1/4 cup margarine, softened
1 cup water
2 tablespoons brown sugar
1 cup packed yellow mustard
1 (31 ounce) can cherry pie filling
1/2 tablespoon grated lemon zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
champagne optional
Measure 1 saucepan half full of water to reach distance between the glass and margarine; place dish close to both top and bottom line of glass. Place freezer freezer bag in freezer when not heated exclusively; spat is placed into pan at bottom of glass (do serve ice drinks with ice bag). Fill freezer bag with filling.
Cover ice cubes with plastic wrap; pack onto top of glass from freezer bag.
For dessert, place cherry pie filling, lemon zest and lemon zest across inverted glass.
Only serve this dessert with it's lemon-lime slush or ice in freezer (not freezer bags).
Perform cleanup procedures as directed on box, measuring fillings in half. Shake glass of whiskey in middle to receive marbled finish (back of whole glass or little plastic bag), shaking vigorously or until smoothened. Place under water for 10 minutes in 20-litre springform pan with ice in plastic bag. Pour into ice cube tray in deep glass serving dish.