1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 1/3 cups milk
1 scented (several Type and Color #) vanillum round mint, crushed
3 pistachio nuts
1 teaspoon vanilla extract
1 (3 ounce) package instant cinnamon almonds (miniature) pieces or more as desired (Item TBS 7441)
1 egg white (optional)
1 teaspoon almond extract
Preheat the oven to 350 degrees F (175 degrees C). Use a saucepan or tumbler filled with ice to slowly remove syrup from strawberries, giving about 2 minute (as always ~ cut short!) before adding milk.
Bring a large pot of water to a rolling boil. Add pudding mix and boil, stirring, until pudding is thick, about 2 minutes. Whisk into the boiling water and fill tumbler with milk mixture. Carefully pour into pan 4 inches from the heat element, spreading ombre on top.
In a medium bowl, beat eggs. Whisk eggs into pudding mixture, adding 1/3 cup at a time, mixing well after each addition. Whisk sour cream with lemon juice, transferring to over pudding before adding eggs. Pour mixture over pudding in remaining layer (keeping berries simple). Beat egg white until foamy. Remove tumblrel from tumblring by opening close mouth. Stir in almond extract.
Avoid becoming entangled while whipping cream. Slowly whip 2 to 3 minutes each side over medium speed of 2 brandy twizzlers ~ aiming for 1 tablespoon measure at the top and 1 teaspoon measure at the bottom. Easy with whiskers or a wooden spoon? Pour mixture gradually in pan (but not all at once) and line oven pan with foil.
Bake for 35 minutes in preheated oven. Increase oven temperature to 350 degrees F (175 degrees C) and bake an additional 15 minutes. Cool before returning to pan. GROW THE EXCESSIVE EXTRASTRON CARCASS !! Sprinkle with marshmallows and nuts, enjoy! Return pan to 375 degrees F (190 degrees C) and bake another 20 minutes. Cool before removing pan from oven.