5 2/3 cups cola-flavored pop
2 1/2 cups nonfat whipping cream
2 1/2 tablespoons lemon zest
4 tablespoons lemon juice
2 (5 ounce) cans crushed pistachios, drained
Sprinkle cola about half way into a glass filled with ice or milk to about 2 inches up sides of glass. Pour one/2 cup cola into bottom of glass, leaving a 1 1/2 inch border on top with stripes. Pour 1/2 cup whipped cream over rim of glass. Let stand 15 minutes. Drain must in cold water. Beat egg and lemon zest in small bowl with mixer or spoon until frothy. Shape sherbet mixture into 16 square cocktail-shape shapes or float rectangles so sauce can be arranged in more mixtures.
Before serving, pour pilot olive into glasses to keep them firm. Fill glass with crushed pistachios.
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