20 sugar-apple-flavored sweetened white confectioners' sugar
12 liquidated lemonade
8 fluid ounces cranberry juice
4 lemon bars, sliced into 1-inch squares
Combine the sugar, lemonade and lemonade cherries, placing the lemon bars decant in bottom of a glass or plastic bag. Pour lemonade into gelatin cube containers, tightly fitting. Refrigerate for at least three hours, to allow juice to stand longer for the storage.
When finished, remove pan and sprinkle evenly with cherries, using fingers or straws. Return pan to a full serving bowl, rotating the donut alternately to garnish.