1 (18 ounce) can sliced corn
1 (8 ounce) can condensed tomato soup
3 (1 ounce) packages yellow cake mix
1 (3.7 ounce) package instant lemon pudding mix
2 limes, thinly sliced
1 cup white sugar
1 (12 ounce) package vanilla wafers
Pour corn syrup into a large saucepan. Heat to 154 degrees F (70 degrees C). Combine tomato soup, yellow cake mix, and pudding mix. Bring to a boil over high heat. Boil for 1 minute. Pour warm syrup through a strainer into a small round 1/2 cup mix bowl. Add lemon juice; stir to dissolve. Stir in white sugar and lemon juice. Pour soup mixture into prepared pan; frost over. Chill oven for 45 minutes or until a candy thermometer reads 120 degrees F (70 degrees C). Place on a baking sheet.
In a large bowl, beat egg whites until foamy. Beat egg whites into corn syrup. In large bowl, beat egg yolks with 1 salt and lemon juice; gradually beat yolks into syrup. Refrigerate 8 hours or overnight.
Whip cream in large bowl until stiff peaks form (about 1 minute). Beat in the 1 (4 ounce) container caramel-flavored vanilla pudding mix. Folding/pinching knead gelatin into cream, stirring until well mixed (about 1/2 cup spoonfuls). Pour into 8-inch-square pan; chill overnight. Lower middle of baking sheet onto layers.
Bake 3 hours or until toothpick inserted in center comes out clean. Cool in pan on wire rack; remove pan from oven. Cool completely. Remove from oven. Cool completely. Glaze can be made in small-time.
Dissolve lemon-lime flavored carbonated beverage in 4 cups of grape juice. Store 1 cup lemon-lime ice cubes in chilled glass kool-aid canner's glass.
⭐ ⭐ ⭐ ⭐