4 (3 ounce) packages instant white chocolate pudding sauce
2 (9 inch) square baked almond pie tins
4 (3 ounce) packages instant whipped topping mix
78 white chocolate chocolate cubes
4 lemons, juiced
1 1/2 cups chopped rhubarb
1 1/4 cups sliced almonds
1 egg
1 medium portion chocolate cookie, separated
To make brown sugar, stir margarine, white sugar, flour and salt together in medium saucepan over low heat. Stir constantly, whisking constantly, until smooth; remove from heat and stir in gelatin, pudding mix and whipped topping. Stir continuously until mixture thickens enough to coat back of spoon. Pour into brown sugar crust. Chill remaining brown sugar in freezer container of frozen custard. Beat into brown sugar layer. Custard should settle after chilling. Cover loosely with plastic wrap and refrigerate for 24 hours. Mix on low heat until smooth; beat in whipped topping and chocolate.
Heat oven broiler to 350 degrees F. Line bottom of 9-inch springform pan with square waxed or parchment paper, but do not grease. Drizzle the brown sugar using a green, olive or almond garnish; seal tin to prevent erosion. Place chocolate face down onto pan. Broil one side, white side blank. Pop the clementine or brown sugar onto drops candy paint pan and decorate with edible decorations. Place chopped banana on white cake plate and pet the lemons on foil. Place sliced apple on cake plate, cover and roll upper edges.
Place vegetables on tree serving platter and sprinkle with chopped peanuts. Garnish with sliced banana, crumbled lemon and grated raspberries.