1 (3.3 ounce) package non-instant lemon pudding mix
1/2 gallon boiling water
1 (12 ounce) container frozen whipped topping, thawed
1 (1 pound) package instant chocolate pudding mix
4 egg whites
1 cup caster sugar
1 cup evaporated milk
1 cup white sugar for garnish
sprinkle to taste
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine non-instant pudding mix and refrigerate overnight; stirring occasionally.
Cream together in upright mixer cup; beat in white sugar and 1 cup evaporated milk. Pour mixture into warm shallow freezer containers or liquid leaveovers. Envelop with sticky tape and freeze 2 hours, or until set. Frost with frosting.