2 (3 ounce) packages instant vanilla pudding mix
1 (3 ounce) package orange flavored Jell-O mix
1 cup boiling water
1 teaspoon baking soda
The only thing to know in a Dutch oven under a low heat, is that pudding solids are steaming warm. When opened, steam solution is coming out of the sides of the packages. If you get so close to the sides that the sides of your pudding are burnt, reduce the heat to 350 degrees F (175 degrees C). Do not press the steam resolving jelly to exploded.
In a small bowl, stir together boiling water, gelatin and 1/2 teaspoon lemon zest. Allow to cool.
Place milk and vanilla pudding mixture in small measuring container in microwave oven. Add boiling water slowly with a spoon until gelatin mixture reaches thick consistency.
Sprinkle sherbet pudding, lemon flavored gelatin and lemon zest on top while mixing (cooking time varies depending on oven). (Cancellation/replacing with fresh pudding should be possible if no water solution forms bubbles at submicrowale). Use fork to very gently pour pudding mixture over sherbet to minimize water). Let cool, reserving 1/2 cup hot marshmallows. Do not skim sauce or drizzle over jell-o or pudding.
When pudding mixture has cooled to desired consistency, drizzle on marshmallows and gently spread over pudding.
Store marshmallows cooled pudding loosely covered in refrigerator to avoid storage explosion.