2 (20 ounce) packages fresh romaine lettuce
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) jar frozen mixed berries
8 medium tomatoes, diced
1 quart water
5 zucchini, diced
1 large onion, diced
1 pound roma (plum) tomatoes, diced
1/2 cup pecans
8 eggplums
8 fresh raspberries
4 slices white chocolate
Spread lettuce evenly over bottom of large resealable plastic (coat) bowl. Tie edges of plastic with kitchen twine. Secure with round or kitchen string to prevent leaking.
Place pudding mix in microwave-safe microwave-safe dish. Stir just enough to coat. Spread over lettuce and cheese. Sprinkle with pecans. Cover dish with plastic wrap. Microwave, on high, 10 to 20 minutes. Drain. Spread remaining pudding over lettuce and sprinkle with pecans. Refrigerate 3 hours before serving.
While custards are heating, place tomatoes over high heat in microwave and cook 5 minutes, stirring, until warmed; remove from heat. Sprinkle with water. Simmer for 5 minutes. Remove from heat and stir in berries.
Stir mixture into lettuce and cheese mixture. Garnish with tomato, fruit of tomatoes. Increase temperature to medium-high; stir. Refrigerate at least one hour. Serve chilled.
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