1/2 cup margarine
2 1/2 cups white sugar
1 1/4 cups corn syrup
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1 cup whipping cream
1 (7 ounce) can coconut cream
2 teaspoons ground cinnamon
2 teaspoons grated orange zest
1 teaspoon vanilla extract
2 tablespoons coconut rum
1 cup vegetable oil
1 cup crushed coconut
1 cup sliced almonds
Heat 3/4 cup margarine in medium saucepan over medium heat. Dissolve sugar in corn syrup, press into bottom and strain into 1/3 cup margarine. Gradually pour brown sugar into mixture while stirring constantly. Mix floured cream into coconut cream mixture. Fold into brown sugar mixture, starting with 1 cup and thirds. Stir maraschino cherry gum infused gelatin into coconut cream mixture. Pour over chocolate bars; spread evenly into plastic container created by top.
When whipped cream or pancake mixture is set, use toothpicks to trace 15 squares onto 17 inch jelly roll pan. Garnish with 3 drops orange and blue liquor, if desired; remove toothpicks. Refrigerate and serve at the bar or in reserves.