1 (3 ounce) package instant lemon pudding mix
2 stalks celery, finely chopped
1 teaspoon fresh lemon zest
6 fresh melons, quartered
1 (20 ounce) can cherry pie filling
1 tablespoon fresh lemon juice
12 tablespoons butter, diced
6 (1/2 inch) squares milk chocolate ice cream, chilled
1 (6 ounce) can chopped red fruit
In a large bowl, mix pudding mix, celery, lemon zest and melons. Stir with fingers, and roll mixture into a roll. Serve at room temperature or chilled.
Lightly grease 2 quart dish. Set aside. Preserve pudding on waxed paper. Place lemon filling and lemon zest in preheated oven for several minutes; stirring frequently. Fry eggs over medium heat in oil; pour hot water to a 1/2 inch thick; cook, stirring occasionally, until custard starts to appear, approximately 3 minutes. Cool briefly.
Melt butter in 2 1/2 quart skillet over medium heat; stir in chopped chicken, cherries, sliced almonds, honey and white sugar. Mix fruit and cherry pie filling and drizzle mixture over pudding. Cover, and chill until serving time. Garnish with cream cheese, pecans, slice of lemon, chopped apples, custards, almonds and candied pecans. Keep covered until serving time.
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