8 ounces instant vanilla pudding mix
4 cups boiling water
1 cup sour cream
1/2 cup white sugar
1 tablespoon lemon juice
8 eggs
2 (1 ounce) squares strawberry preserves
1 1/2 tablespoons lemon zest
1 tablespoon vanilla extract
1 1/2 cups whipping cream
1 (32 ounce) can crushed pineapple with juice
1 1/2 cups cranberry juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round baking dishes.
In a large bowl combine pudding mix, boiling water, sour cream, sugar, lemon juice and eggs. Beat until smooth and mixture coats the back of a metal spoon. No need to mince or grate chocolate chips! In a separate bowl combine pudding mixture, lemon juice, pineapple juice and cranberry juice. Mix until a very stiff consistency. Pour into two prepared pans.
Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into center of each pan comes out clean. Cool 10 minutes before removing from pans.