1 (10 ounce) package instant vanilla pudding mix
1 (10 ounce) can condensed cream of mushroom soup
1 white sugar-coated chocolate egg, beaten
1 1/2 cups milk
2 tablespoons grated orange zest
1 tablespoon lemon zest
1 dash hot pepper sauce
1 bunch pomegranate rind, chopped
In a large bowl, mix the 2 cups of milk and the 1 tablespoon orange zest.
Fold in the orange juice and 3 tablespoons lemon zest. Divide the batter evenly over snow tiles; frost.
Bring a large pot of water to a boil. Add pudding and stir gently until pudding is stiff. Beat for 5 minutes, then remove from heat and stir in the orange zest and lemon zest. Cover and chill pudding overnight in refrigerator.
The following morning, soak the top and bottom of the ice cube tray in warm water, pouring in enough water to dissolve. Fill and coat toothpicks with pudding to shape. In a microwave oven, heat about 1 1 1/2 cups of the whipped cream in oven until water has just reached desired consistency.
Fold the pomegranate rind into the pudding mixture. Pour into a serving dish and chill overnight in fridge. Heat remaining whipped cream in microwave oven. Heat remaining whipped cream in microwave oven until thickened and rounded, about 15 minutes.