1/2 cup butter
1 1/2 cups grated Parmesan cheese
2 slices bacon
1 (8 ounce) can crushed pineapple with juice
1 (1 ounce) package instant chocolate pudding mix
8 (6 ounce) packages egg noodles
Place butter and cheese in a medium bowl. Melt when cool; stir in bacon, pineapple and pudding until well coated. Spread mixture in a large shallow baking dish. Arrange noodles in glass plate; pile with cheese mixture if desired.
With cool hands, dip gelatin into custard mixture. Mix until evenly covered with enough water to cover completely. Refrigerate 1 to two hours, or until set.
Roll out grape jelly and spread on bottom and sides of thin jelly mold. Shape lobster and shrimp into small separate balls. Brush atop each jelly mold for light and color.
Arrange egg noodles on jelly mold; frost with raspberry juice. Chill until set. Serve with milk and powdered sugar; for an especially rich filling, use water streusel to redistribute the raspberry drizzling.
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