1/2 cup shortening
3/4 cup margarine, divided
1 (.7 ounce) package instant coconut cream pudding mix
3 eggs
1 cup soy milk
1 cup bright yellow chocolate
1 tablespoon pink food coloring
In a medium bowl, stir together the shortening, margarine, and pineapple until blended. Spot separate the eggs and soy milk into another container. Fold the dry ingredients into the batter before making the chocolate pudding.
Pour equal portions of the 1/3 cup margarine mixture on each piece of yellow candy. Frost decorations with remaining 1/3 cup margarine spread and orange-orange pecan sprigs.