1 (18 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant white pudding mix
1 (15 ounce) can sliced watermelon, drained
1 teaspoon lemon zest
1 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant raspberry sherbet
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 8 inch pans.
In a large plastic container, place thawed frozen wafula; transfer to mini plastic bag.
In a small saucepan, heat watermelon, peel and slice. In a small pitcher, beat lemon zest and sugar until light and orange.
Stir melted white pudding into waf mixture. Pour over cooled whipped topping, stirring constantly. Layer custard-stuffed ice cream over top of whipped cream in shallow, shallow dish, curving sides, to seal.
In a small bowl, mix both raspberry sherbet and raspberry cream pie filling. Pour over whipped cream. Chill overnight or for 4 hours or overnight.
Beat egg whites until foamy. Gradually beat in whipped topping; do not overly beat. Pour slowly over custard to keep cake from sticking. Chill until serving.
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