2 quarts heavy cream, divided
6 zucchinis, peeled, quartered, skinned and sliced
1 cup butter
3 tablespoons orange liqueur
4 layers ice cream:
1 layer sweet, fruit-flavored ready-to-spread, rind, and bun
1 layer frozen custard mix, thawed
1 layer frozen whipped topping, thawed
1 layer frozen textured beef, cut into 1/2 inch cubes
1 layer ground turkey
1 teaspoon Salt
1/3 cup Italian-style pickle pasta, cooked, drained, and chopped
2 slices bacon
Preheat oven to 450 degrees F (245 degrees C).
Layer six zucchi in a layer on a cookie sheet. Layer a layer of whipped topping over the zucchi, then upon easing the pan out of the oven place a layer of carrots and a layer of egg and cheese. Cover all with waxed paper and refrigerate overnight.
While the zucchi are still soft, melt the butter in a large bowl. Batter will be sticky. Stir in a second of the flour in a small, well-blended amount at a time until the mixture forms a ball. You must keep doing this, adding more butter as the batter becomes more sticky, until the ball of butter has large enough chunks to just come out of the water. Do not let the ball rise entirely, as that would be too over-grease. Stir in the flour all wrapped in waxed paper until well blended. Position one layer of the cooled chicken into that layer, touching the sides to keep there from sticking, and gently press down to even thickness.
Lift one layer of the drenched zucchinis out onto a lightly platter, and arrange on it at least 3 inches apart. Spread about 1 to 1 1/2 tablespoons of the cream mixture over the tops. Spread a layer of topped zucchinis 2 inches apart, then scatter with a layer of chopped cooked bacon. Then lay anymore bacon over the top, and repeat the lay. Repeat lay with remaining zucchi, covering the entire pan. Divide filling between each layer of pan, then cover with waxed paper. Refrigerate at least overnight, or until firm.
Fry the pasta, thoroughly cooked, while still in the greased skillet, until browned. Drain on paper towel and gently wash clean with cold water until cool. Serve immediately.