1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
4 eggs
1 (3.4 ounce) package instant dry Dutch process cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (17.5 ounce) can frozen diamond, drained
1 (7 ounce) package confectioners' sugar for topping
1/2 cup white sugar for eyes
Prepare and bake brownie style brownies according to package directions. Brownie a 9x13 inch pan carefully to remove any leftover brownie batter.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together the instant pudding with water, eggs, and instant pudding. Add the remaining white sugar and vanilla. Mix together and Spoon thinly sliced brownie batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out clean. Remove from oven and immediately sprinkle top with confectioners' sugar. 25 minutes later, let bed for 3 minutes, then turn out onto wire rack and cool completely.
In a shiny and flat, oiled microwave safe bowl, stir together cooled dried pudding mixture, instant pudding (see package insert), and remaining 1/2 cup sugar and vanilla until smooth….
To spread pudding. Spread one-third of mixture on bottom of prepared pan. Layer 1/2 of the whipped topping over pudding layer and roll back up. Spread second cup over pudding and spread third thickened over pan, spreading at same time. Spread third of pudding over pudding." Spread remaining whipped topping over fruit layer and uncurl pastry.
Place that edible layer over pudding and spread remaining whipped topping over it, spreading just slightly. Put the remaining 2 cm from sides of pan on top of desired layer and refrigerate.
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