1 (18.25 ounce) package English vanilla pudding mix
3 eggs
1/2 cup vegetable oil
1 (3 ounce) package Anise pieces, thawed and dried
1 teaspoon Anise oil
1 cup white sugar
3 tablespoons baking powder
1 cup sour milk
1 cup vegetable oil
1 cup flaked coconut
1 (14 ounce) can sliced almonds
1 (8 ounce) can pumpkin seeds
2 cups white sugar
1 teaspoon vanilla extract
1 (2 ounce) package instant watermelon pudding mix
1 (12 ounce) package vanilla pudding
1 (3 ounce) package instant pineapple pudding
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, mix pudding mix, eggs, vegetable oil, Anise pieces, Anise oil, sugar, baking powder and sour milk. Beat well. Stir in coconut, almonds, pumpkin seeds, pineapple and pineapple pudding mix. Drop by rounded spoonfuls into the prepared pan.
Bake in the preheated oven for 30 minutes. Cool completely in pan. Cool completely in the pan. Spread pudding in center of pan, using spatula to make a swirl. Place brownies in pan. Place jelly beans on top of brownies. Place brownies back onto pan. Repeat with brownies and jelly beans. Top with reserved pineapple and whipped cream.