8 ounces almond flavored sherbet tea
1 1/2 tablespoons butter
2 cups instant vanilla pudding mix
1 pint vanilla ice cream
1 cup nonfat milk
1/2 teaspoon almond extract
2 tablespoons lemon zest
1/4 cup olive oil
cheese roller
Stir sherbet tea, pudding mix, ice cream, milk and almond extract into a 7-quart pumpkin roaster or ice cream maker. Pour mixture into 9-inch square glass baking dish.
Bake in preheated oven for 40 minutes. During this time, leave cake completely uncovered, tin foil not in pan, if you have one.
Invert onto serving plate. Serve warm or cold, generously glaze with lemon zest and oil. Let stand 5 minutes before cutting. Cut into 1-inch squares.