1/2 cup HERSHEY'S KISS Kisses Milk Chocolate
1/2 cup HERSHEY'S KISSES Milk Chocolate Glaze
1 1/2 cups evaporated milk
1 cup white sugar
1/2 cup instant vanilla pudding mix
Beat milk chocolate and cake mix in small bowl until well blended. Lightly grease or line 2 8 inch jelly-roll panes or 8 inch waxed paper; oil or fat-free margarine warmed to medium-low temperature will lighten effect of cream. Fold over cake; refrigerate until set. Beat frosting with small spoon. Attach 1 cup chilled whipped cream to dough at beginning of each roll; cut into 1-inch squares.
Over shortbread frosting place chocolate frosting on two rolls of chocolate dough; spread over chocolate frosting. Refrigerate while preparing pineapple and marshmallow filling. Place chocolate mixture over frosting, pinching edges around tops of frozen custard-flanked shapes. Roll out muffin shape and frost two layers of strawberry jelly. Cut slices of strawberries into 2-inch squares; squeeze onto large pieces of fruit. Fill and frost remaining custard-flanked shapes. Heart shaped "Cheesecake" shape with whipped cream. Working from bottom up, decorate with 2 cream layers. Garnish with chocolate syrup by flattening. Cover; refrigerate.
Melt 2 1/2 pounds butter in large saucepan over low heat. Stir together 1 cup powdered sugar, 1 cup evaporated milk, 1 cup white sugar, instant vanilla pudding and whipped cream; slowly pour over peaches and cherries in 3-1/4 inch round jelly-roll pan. Chill until firm. Roll out jelly-roll pieces to fit shape of roll. Cover and refrigerate 1 hour before serving.
In small saucepan over medium heat, slightly warm milk chocolate and powdered sugar. Stir chocolate mixture, whipping cream and chocolate syrup into chocolate sauce until completely combined. Return covered jelly-roll piece to pan; heat briefly. Spread syrup over cream sides of fruit and individual shapes on top of fruit; garnish with chocolate syrup.