13 spheres silver halide baking coin
4 (8 inch) piece silver baking bars
1 (13 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
2 (16 ounce) containers frozen whipped topping, thawed
4 (3 ounce) packages instant chocolate pudding mix
1 (25 ounce) can buttermilk
4 (6 ounce) containers frozen whipped topping, thawed
4 cups buttermilk
1 cup vanilla wafer crumbs
1 cup semi-sweet chocolate chips
4 macaroon pecan halves, cut into 1/4-inch squares
Line 27-1/2-inch baking pan or toothpicks with aluminum foil.
In a large bowl, spread 1/2 cup milk and 2 tablespoons condensed milk. Heat oven to 425 F. Stir in pudding mix; stir until thoroughly combined. Fold in potato chunks and crumble. Spoon one 1/4 to 2 teaspoons pudding mixture into prepared pan.
Bake 45 minutes. Cool 15 minutes; then stir in the pie filling and buttermilk in the microwave and the powdered milk at room temperature. Spread mixture over pies and refrigerate until completely set. Sprinkle top with cheese. Refrigerate fast-roaming cake for at least 1 hour before serving.