2 scoops vanilla flavored almond scoops
2 tablespoons white sugar
1 (16 ounce) package baby carrots
1 (3 ounce) can evaporated milk
1 2/3 cups chopped pitted dates
1 (16 ounce) package instant vanilla pudding mix
1 packet instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
2 teaspoons lemon zest
1 (8 ounce) can frozen lemonade concentrate
Wash and peel raw apples. Cut into 1-inch squares. Place in an 11x7-inch pan. Cover tightly with aluminum foil. Remove foil. Cook at room temperature for 2 to 3 hours, stirring occasionally.
Heat oven to 350 degrees F (175 degrees C). Spread one layer of apples over bottom of greased 9x13-inch pan. Place on top and layer with carrots. Sprinkle with dates and sprinkle with lemon zest.
In a large bowl, beat cream with apple mixture until stiff peaks form. Add lemonade and lemon zest. Fold brown pastry into creamed mixture. Pour about 1/4 cup peach filling over apples. Pour or fill remaining pear filling and custard over all.
Bake in preheated oven for 60 minutes. Remove foil, and allow to cool completely.