1/2 cup margarine, softened
1 (16 ounce) package fresh strawberry-flavored vanilla pudding mix
3 egg whites
1 1/2 cups sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (12 ounce) package tamales
1 (8 ounce) can pineapple juice, drained
1 cup milk
1 tablespoon lemon zest
2 teaspoons vanilla extract
In a large saucepan, combine margarine, pudding mix, egg whites, sugar and lemon zest. Mix well. Bring mixture to a simmer over medium heat.
In a separate small bowl, mix tamales. Stir fruit into pudding mixture; cover and refrigerate for about 8 hours or until easy to slice.
Beat egg whites into the strawberry mixture while mixing fruit into pudding; stir into tamales mixture. Pour whipped cream into pudding mold, placing it in a larger bowl.
Place tamales in pudding mold. Cover and place in refrigerator to chill overnight.
Whisk Tamales and pudding mixture together and refrigerate for at least 2 hours so that tamales can set.
Heat la way Nell's Fruity Candy Cooler (Blends Fruit and Candy Flavor) and sparkling mineral water into glass filled molds; fill molds with strawberries, pineapple juice, milk and lemon zest. Shake slowly and gently until juices are steaming.
Stir pink marshmallow mixture into strawberry/orange/plum filling in a small bowl. Gently drizzle chocolate syrup over marshmallow mixture. Refrigerate 4 hours or overnight, allowing marshmallow mixture to set.