1 (9 inch) can evaporated milk
1 gallon sour cream
1 cup sugar
3 eggs
3 tablespoons butter
1 teaspoon vanilla extract
3/4 cup butter
1 cup finely chopped almonds
1 pinch salt
3 tablespoons brown sugar
2 tablespoons maple syrup
In a skillet over medium heat, mix evaporated milk, sour cream and sugar until smooth. Simmer until mixture thickened, 1 to 2 minutes. Stir it into sour cream mixture, about until everything is absorbed. Stir in eggs and butter, stir until well blended. Stir in raisins and almonds. Stir well.
Pour warm milk mixture into an 8 x 8-inch pan coated with cooking spray. Spread melted sour cream mixture in pan. Pour lemon frosting over sour cream mixture Crumble blueberry filling over sour cream mixture Spread with remaining 1/2 teaspoon lemon frosting. Let cool, about one hour.
Press 1/2 teaspoon of the lemon Frosting over sour cream mixture. Place silver plated DIFFERENT lemon-lime flavored gelatin over cream, along with candied orange rind.