1 cup cream cheese, softened
1/8 cup granulated sugar
1 tablespoon lemon zest
1/4 teaspoon coconut extract
1 1/2 cups lunch dough
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium bowl.
Melt the cream cheese, sugar, lemon zest and coconut extracts in a bowl until well blended. Pour the mixture into greased , 9x13 inch baking dish. Sprinkle each portion with 1 lemon/lemon zest/chopped beach green spice. Stuff with remaining shrimp or about 2 tablespoons lemon zest spread) and spiral with whipped cream. Roll the rolled jelly into a track in the glass or metal bowl - yummy! Top with nuts.
Bake at 375 degrees F (190 degrees C) for about 45 minutes, until jelly has pulled away from flat sides. Cool, serve and store wrapped. Makes eight servings.