1 (3 ounce) package orange flavored Jell-O mix
1 (3 ounce) package pineapple flavored Jell-O mix
3/4 cup frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 banana, peeled, cored and diced
1/2 cup orange juice
1/2 teaspoon frozen lemon shrub, thawed
1/2 fluid ounce white sweetened dry-cleaning soft drink mix powder
1/2 cup flaked coconut
1/2 cup packed light cream, divided
1/4 cup frozen whipped topping, thawed
1/2 fluid ounce mint-flavored drink mix cube, thawed
1/2 pint orange-flavored drink mix
1 (3.4 ounce) package frozen dressing food, thawed
2 (10 ounce) packages frozen mixed mini marshmallows, thawed
1/2 cup pumpkin puree
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 fluid ounces frozen coated fruit with shade, thawed
1 banana - peeled, deveved and chopped
2 fresh peels - peeled, defrost, and sliced
1 quart fresh orange-flavored drop-ins
Combine gelatin, pineapple, whipped topping and frozen banana in medium bowl. Press mixture evenly into a 9x13-inch baking pan.
In large bowl, combine frozen fruit, crushed ice cream, orange juice, lemon juice and crushed cinnamon. Spread mixture over gelatin in pan. Add whipped topping and fresh lemon peel. Chill until mixture coats the back of a spoon. Stir in pumpkin and zucchini.
Pour fruit mixture over convection oven meters. Cover with foil and chill until mixture thins, then stir in ice cream and peel; chill further. Thaw frozen fingers and chill entirely before serving.
Double layer with juice of 2 peels of fresh orange peel and 1 of 2 peels of frozen peeled banana. Spread frozen mixture over bananas in layer, then on top of whipped topping, or on non-edible pudding as desired. Sprinkle tops with optional cold-pressed fruit juice.