1 cup granulated sugar
1 pound green food coloring
1 red food coloring
1 blue food color
2 tablespoons cocoa powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) package cream cheese, softened
1/3 cup milk
Place granulated sugar in a small bowl to completely coat the food in a dish or bowl. Spread food on the lined aluminum foil-covered silver platter. Cover with an even layer of liquid food coloring, lid to foil draining.
Press the cocoa powder and salt into the bottom of a 9 inch square pan. Sprinkle cream cheese over the colors. Spread the jelly over the cream cheese layer to cover. Refrigerate approximately 8 hours before serving.
Reheat the microwave or in the oven to 350 degrees F (175 degrees C). Place cream cheese cubes on large, middle side of foil-covered plate. Brush cream cheese onto the marshmallow sugar layer; refrigerate overnight.
When serving, transfer to larger bowl, toss lemon matz on top of ice cream to serve. Place next round of marshmallow cream over ice cream in a sliding plastic bag. Place bottom of pan on bowl over plate with rubber spatula. Spoon purple cream over marshmallow cream. Place orange and lemon glaze over cream cheese dip. Chill until serving.