2 1/2 cups white sugar
1 (2 ounce) package cream cheese, softened
1 cup milk
1 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 eggs, beaten
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
1 teaspoon butter
2 cups packed light brown sugar
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
Beat the sugar and cream cheese in a large bowl until well blended. Mix in milk, oil, and cream cheese until smooth. Mix in sour cream and eggs. Mix in pudding mix and vanilla until well blended.
Pour mixture into a 9x13 inch pan. Bake in preheated oven for 40 minutes. Cool completely before frosting.
Frost with buttercream frosting. Use an electric food processor or blender to puree 2 cups of pudding and buttercream. Frost with brown sugar, cream cheese, and cream cheese frosting. Use an electric food processor or blender to puree 1 cup of pudding and buttercream, then press into bottom of 6 green and brown cream-filled tart shells. Freeze one final time. Use leftover pastry for filling.