2 (19 ounce) cans whipped cream
1 (11 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
1 quart white sugar
2 cups butter
2 teaspoons lemon zest
1 cup white sugar
2 cups white sugar
4 eggs
2 cups buttermilk
Place whipped cream and pudding mix in large mixing bowl. Beat at medium speed, scraping bowl often, until ingredients are thoroughly combined. Stir in chocolate pudding mix, instant pudding mix, and vanilla pudding mix. Gradually beat in the butter, lemon zest and sugar until mixture is thick. Mix in egg whites, then gradually fold in the crystallized lemon zest. Spread over cake, covering completely. Chill inside the refrigerator for 10 minutes, or until set. Frost with buttermilk glaze. Place pink and yellow cake pieces in a large bowl and pack light onto the hot side of the bowl.