1 (4.5 ounce) package Jigger cool whip cream
1/4 cup blended light cream
1/2 cup white sugar
1 teaspoon instant espresso
3/4 cup chopped black walnuts
1/2 teaspoon almond extract
1 (33 ounce) can sliced pineapple, drained
Beat yogurt and lemon wine together. Beat in whipped cream. Fold over center of pan. Pour mincemeat into pan. Gently spread coconut cream over mincemeat. Chill in refrigerator.
Beat egg white in small bowl. Gradually pour syrup over mincemeat. Spread pudding over mincemeat. Cover and refrigerate 4 hours. In the meantime, reserve pineapple juice in refrigerator. Roll mincemeat in whipped cream. Serve immediately.