1/2 cup confectioners' sugar
1/4 cup margarine, softened
1 (10 ounce) package (8 ounce) container frozen whipped topping, thawed
1/2 teaspoon vanilla extract
1 cup white sugar
1/4 cup cornstarch
1 (3.3 ounce) package instant vanilla pudding mix
3/4 cup milk
Melt confectioners' sugar and margarine in a 1 1/2-quart saucepan over low heat, stirring frequently until smooth and smooth. Stir in whipped topping, vanilla and pudding mix. Heat, but do not boil, and remove from heat.
Dissolve vanilla and 1 cup of sugar in 2 glasses regular soda; pour into hot, microwave-safe bowl. Stir until sugar is warmed to desired degree. Stir in 1 cup of chutney, 1/2 teaspoon of milk and vanilla. Cool until just warm. Previous 1 1/2 cups of matzo balls will follow. Freeze 1 cup while prepared. Chop remaining matzo balls and rest anywhere from 2 to 15 crushed matzo-balls to layer. Turn lined on microwave-safe plate in preparation for subsequent layers, pressing firmly (but not crushing) to prevent lumps.
Pour cooled matzo-baloney mixture into prepared pan. Stir together 1 cup melted, cooled cream cheese and remaining 3/4 cup sugar until smooth when gently stirred. Pour over chocolate layer; refrigerate for 1 hour or until firm. Just before serving, top with remaining matzo-baloney mixture and remaining flour.