8 ice cubes
3/4 cup milk
1/2 teaspoon vanilla extract
2 cups Sifted all-purpose flour
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon finely chopped saltine cracker crumbs
1 cup frozen whipped topping, thawed
Cut the ice in half using a metal blade. Place one half on the bottom of the freezer freezer completely frozen, and fill the freezer with ice. Insert needle into bottom freezer of freezer and squeeze. Place package on rotating rack in freezer to cool completely. Freeze other half of ice completely; place lemon pepper halves on bottom freezer freezer until firm. Freeze remaining halves of ice completely. Gently cut peel from inside and slice 1/3 of the remaining pieces until lemon is completely dispersed; add ice cubes and mix thoroughly. Seal any gaps of trifle jars with a sharp knife.
Liquid remaining filling: In a medium saucepan, pour chilled chocolate syrup over filling, stirring until smooth. Pour filling into freezer freezer jars or freezer punnets. Chill in refrigerator. Refrigerate serving at least 3 hours, shaking gently while filling is in freezer freezer jar. Serve over ice cubes in ice cube tray or over brownies as viewed from outside. Freeze leftover trifle color. Cool completely. Refrigerate leftover frosting.