Key Lime Glaze
Beat eggs; add water, oil, lime juice, instant pudding and cake mix. Beat with electric mixer until well blended. Pour into well greased and lightly floured 9"x12" pan. Bake approximately 50 to 55 minutes at 325 degrees. Prick top surface with fork while still warm, about 5 to 10 minutes out of the oven. Pour glaze over cake. Leave cake in pan.
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time
Drain syrup from pineapple into a 4-cup measuring cup. Add lemon juice and enough boiling water to make 3 cups of liquid. Add lime gelatin and stir until dissolved. Chill this mixture until syrupy. Spoon 1 1/2 cups of this chilled mixture into a medium sized bowl and fold in drained pineapple, pecans and grated lemon rind. Pour into a lightly greased loaf pan, 9"x5"x3". Chill just until firm and somewhat sticky on the top. Keep remaining syrupy gelatin at room temperature.Take the chilled syrupy mixture and beat with hand mixer until fluffy. Blend in the cottage cheese, celery, horseradish and salt. Spoon over firm gelatin layer in the loaf pan. Cover and refrigerate. When ready to serve, unmold on serving platter and serve with banana-nut dressing.
Estelle's Lime Punch
Combine all ingredients, mix well and serve from beautiful beverage decanter with fresh slices of limes and lemons!