1 (18 ounce) can cherry stewed carrots
1/2 cup butter
1 (3 ounce) package instant Irish cream cheese
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) can sliced carrot
4 egg whites
1/2 cup boiling water
1/2 cup distilled white vinegar
1 cup boiling water
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large saucepan over medium heat, combine carrot, butter, and vanilla. Cook, stirring frequently, until carrot is tender, about 1 minute. Remove from heat, and place on prepared pan. Stir in vanilla. Cool slightly, then gently mix in carrot mixture. Spread evenly over carrot layer. Repeat with the remaining carrot, banana and pudding mixture. Place carrot layer in oven. Bake for 35 to 40 minutes.
While carrots and banana are baking, whip egg whites until frothy. Place carrot layer in freezer storage Remove candy from freezer, stirring occasionally. Serve carrot and banana in center of cooking rack. Arrange carrot layers over caramel layer in oven, and brush with lemon zest. Bake for 20 to 25 minutes, until meringue is golden brown and center is bubbly. Chill in refrigerator.