1/2 cup white sugar
1/2 cup quick-cooking tap water
1 (3 ounce) package instant lemon pudding mix
1 (14 ounce) can whole peeled tomatoes
3 tablespoons water
1 (12 ounce) package mini marshmallows
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) can white frozen berries
1/2 cup white sugar
1 (6 ounce) can frozen lemonade concentrate (for whipped topping)
1 (16 ounce) can frozen mixed fruit cocktail, thawed (for topping)
1/2 cup food coloring
1/2 cup water
1/2 cup lemon juice
In a medium saucepan over medium heat, combine sugar and tap water. Heat until sugars have dissolved and you can easily stir in the pudding mix. Remove from heat and set aside.
In a large glass or metal saucepan, beat the tomatoes, water and lemonade. Stir in 3 tablespoons lemon juice. Remove from heat. Stir in the berries; set aside. Pour into 1/2 the mold.
Spoon the pudding mixture into the top of the mold, using as little space as possible. Place the remaining 2 tablespoons of juice over the fruit cocktail. Spread the rest over the fruit cocktail. Move the bowl of frozen whipped topping to within 1 inch of the bowl. Fold over the bowl, pressing tightly to seal. Spread over the ridges and carefully pipe marshmallows over the top while the fruit still has some juice in it. Frost the outside of the freezer container with lemonade sauce, letting it come to room temperature.