1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups boiling water
1 (12 ounce) can mandarin oranges, drained
1 (8 ounce) package instant vanilla pudding mix
1 (8 ounce) can frozen lemonade concentrate
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups whipping cream
1/2 cup brown sugar
1 1/2 cups Milk
1 quart vegetable oil for frying
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package instant chocolate pudding mix
Preheat oven to 375 degrees F (190 degrees C). Prepare a 10x15 inch jelly roll pan.
In a large bowl, mix the boiling water and vanilla pudding mix. Mix in the orange juice and lemonade concentrate. Fold in the orange juice mixture. Spread over jelly roll crust.
Heat 1 quart of vegetable oil in a large skillet over medium heat. Fry chocolate frosting pieces in oil until golden brown. Remove from skillet and set aside.
Mix remaining pudding ingredients with brown sugar and milk, stirring well. Spread over frosting. Fry chocolate pieces in pan oil until set. Fry another side.
Fry candied chocolate pieces until golden brown. Pour hot water into a large saucepan and bring to a boil. Pour over pudding mixture and fry slowly, stirring constantly. Remove from heat and pour over cake.