2 (3 ounce) packages instant vanilla pudding mix
1 cup boiling water
1 (16 ounce) can frozen lemonade concentrate
1/4 cup orange juice
1 (2 ounce) package instant orange flavored Jell-O mix
2 tablespoons lemon zest
1 1/2 cups vegetable oil
1 cup citrus juice
1 cup chopped pecans
1 cup chopped white chocolate
Place pudding mix in a medium saucepan filled with enough water to reach halfway up sides of pan. Bring to a slow boil, stirring occasionally, then add lemonade concentrate. Reduce heat, cover gently, and simmer for about 1 1/2 hours.
Stir lemon zest and orange juice into gelatin mixture. Pour over zucchini mixture. Cover again, cook for about 1 hour, stirring occasionally, and remove from heat. Chill if necessary, but serve immediately.
While pudding mixture and lemon zest are chilling, combine orange juice, orange juice orange flavored jell-o and lemon zest in 2 separate cocktail cups. Pour into remaining ice cube trays, and chill in refrigerator.
When pudding mixture is cool, stir in pecans and chocolate. Shape into 5 triangles; wrap in waxed paper. Freeze for 2 hours; use as garnish and decoration.
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