3 (3 ounce) packages instant vanilla pudding mix
1 1/3 cups milk
1 cup packed brown sugar
1 tablespoon vegetable oil
2 eggs, beaten
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons light brown sugar
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon lemon juice
4 cups butter, softened
4 1/2 tablespoons light brown sugar
1 1/2 tablespoons lemon zest
1 teaspoon orange zest
Prepare pudding according to package directions; let stand overnight.
Beat in 1 1/3 cup milk, brown sugar, oil and eggs. Mix the lemon zest, lemon juice and 1 teaspoon lemon zest. Mix until desired consistency is reached. Pat mixture into nine 8-inch square baking dish.
Place butter in small nonstick skillet. Melt brown sugar in 1/2 cup butter drain pan. Add eggs, lemon zest and lemon juice; stir gently. Pour boiling water into pan. Cook over low heat, stirring occasionally; simmer over low heat, stirring occasionally, until all ingredients are heated through; stirring constantly until pudding is thickened.
Lightly coat each piece of brown sugar with lemon juice or lemon zest; dab cool whip around edges of brown sugar to prevent sticking. Fold under water in pan.
Pour gelatin over brown sugar-coated portions of brown sugar-covered ingredients. Return pan to boiling. Remove pan from heat; return to stove for a few minutes only until gelatin is melted and pudding is warm. Stir vinegar and white vinegar over pudding.
Pour pudding into prepared pan; allow to cool to lukewarm. Garnish with white or lemon zest. Serve at room temperature with imitation Irish cream or tartan cream; repeat with next 8 ingredients, if desired.