We like big bundts and we cannot lie.
2 1/2 cups sweetened condensed milk
4 cups sour cream
2 packets of gelatin, unflavored (about 5 teaspoons)
Grate the peel of the limes and lemon. Set aside.
Squeeze the limes, and reserve the juice.
Prepare gelatin accordingly.
In a blender, add the lime juice, condensed milk, and sour cream. Blend it well.
Add gelatin, and blend to incorporate.
In a bowl, place the mixture, and add a third of the combined lemon and lime zest. Fold and mix together. Set aside.
Arrange the rest of the lemon-lime peels in the bottom of a silicone form, and pour the lemon pudding on top.
Refrigerate for 4 hours.
Once firm, garnish with lemon-lime zest on top. Serve, and enjoy!