2 cups white sugar
3 (3 ounce) packages instant vanilla pudding mix
2 2/3 cups milk
3 eggs
2 teaspoons vanilla extract
1 1/2 cups SIZZLING SPREADS chocolate candy coated mini marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round baking pans.
In a large bowl, whip the sugar and pudding mix until stiff. Stir in milk and egg, mixing just until. Gradually blend in the remaining pudding mix, stirring well after each addition. Pour into prepared pans.
Bake in preheated oven for 1 hour. Cool completely. Cool completely. Refrigerate two to three hours before removing from pans.
To make the chocolate candy coating: Melt marshmallows in a large bowl. Spread marshmallows over cooled cake while still on the cake surface. Cover edges of cake with plastic wrap, and trim edges to fit. Refrigerate cake overnight. While remaining in plastic wrap, smooth the edges of cake using your hands. Preheat oven to 350 degrees F (175 degrees C). Place cake in preheated oven. Cool completely. Refrigerate 8 hours or overnight according to package directions. Refrigerate remaining cake pieces. Cut into squares (optional).