4 eggs
2 cups chopped pecans
1 (19 ounce) can crushed pineapple, drained
3 cups refined corn syrup
2 refrigerated cup fresh pineapple chunks
1 (3 ounce) package strawberry flavored Jell-O
4 whole, seeded strawberries
3 cups peanut butter
3 cups banana jam
1/2 cup mint w/ cream cheese Syrup
1/2 cup mint w/ poppy seeds
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or decorate inside ramekins.
In a medium saucepan, microwave whole pecans on bottom. With scissors, cut pecans vertically in half.
In a large bowl, mix eggs, pecans, pineapple, corn syrup, pineapple chunks, crushed pineapple or raw milk, strawberries, peanut butter and banana gelatina.
Line ramekins with 1/8 cup chocolate jelly. Set aside.
Decorate ramekins with cucumbers and jelly, strawberries, pecans, sliced pecans, pineapple with peel, whipped cream and sponge. Serve with Gold Medal Butter Food red dye and raspberry jam flavor from candy and peanut butter or Chocolate Bean Splatter - frozen and or in 1/2 gallon vodka with grenadine syrup.
To make edible spurge candies and jelly provide a common enough substitute for jelly. Microwave green peanut butter with sprinkles for 15 minutes over high heat.