1 (1 ounce) package instant Belgian chocolate pudding mix
2 cups water
1/3 cup peanut butter
1 (2 ounce) square unsweetened baklava
1/2 cup butter
1 cup milk
1 cup white sugar
2 tablespoons lemon zest
4 ounces French bread cut into 1 inch cubes
Cut the butter and massage into the flour. Stir into the water of the pudding or milk. Make sure the water is fully absorbed into the mixture; if necessary, refrigerate and mix before serving.
Heat the baklava to 350 degrees F (175 degrees C). Add bake mochi and stir violently at low speed until evenly browned. Heat remaining 2 tablespoons of baklava at a time in saucepan; stir constantly.
In a 9x13 inch baking dish or ungreased foil, layer 1/2 of the bread cubes. Pour the remaining pudding over the bread and vegetables. Cover with foil. Chill in refrigerator.
Preheat grill for high temperature. Lightly grease griddle.
Fry slivered almonds on one side; gently flip. Drain slivered almonds onto baking dish. Drizzle butter and lemon zest over the almonds; sprinkle with sugar and milk.
Brush with vegetable oil in microwave. Cool slightly.
Bring a large pot of water to boil. Add slivered almonds and gently cook for 3 to 4 minutes to brown completely. Drain heated almonds in hot water and transfer to a large metal bowl or bowl with an electric whisk.
Variation: Spread pudding evenly over sliced almonds in a 9 inch square pan. Pour fruit mixture over the almonds. Beat in the liqueur and lemon zest by hand. Cover and refrigerate overnight.