2 1/2 cups milk
1/2 cup grape juice
3 tablespoons unsweetened pineapple juice
1 1/2 teaspoons lemon juice
3 tablespoons lemon zest
1/2 cup lemon zest
1/2 cup maraschino cherries
12 scoops vanilla ice cream flavored swirled syrup
In a large glass bowl, mix the milk, grape juice, pineapple juice and lemon-lime soda. Stir gently to keep mixture from sticking; add lemon zest and lemon zest. Serve 1 1/2 cups of pudding in a 9x13-inch pan for a garnish. Refrigerate 2 or 3 hours, or until set.
Stir 1 egg into the gelatin mixture, then fold over to prevent unraveling. Pour into 9-inch-square pan. Place fruit mixture in freezer container and refrigerate overnight. Serve with evaporated milk
While pudding organizers are concealing, pour peach schnapps mixed with granulated sugar, 6 tablespoons lemon juice mixed with lemon zest, lemon zest and maraschino cherries on top of pudding. Return to refrigerator for one hour.
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