1 (16 ounce) package yellow cake mix
3 eggs
1/2 cup milk
1 (3 ounce) package instant chocolate pudding mix
12 (8 ounce) packages raspberry chocolate and marshmallow mix
1 1/2 cups water
4 quarts mini marshmallows
1/2 cup butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch deep dish pie pan with foil.
Pour cake mix and eggs into a medium saucepan and bring to a partial boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in milk and pudding mix. Let cool for 10 minutes.
Measure marshmallow mix and water into a medium bowl. Use fork to grab marshmallow mixture; mix evenly into chilled crust.
Beat together chocolate butter or margarine, egg yolks and vanilla. Add whipped cream and vanilla if desired.
Gently scatter pie over mixtures in prepared pan. Place over bottom of pie pan, over parchment or waxed paper. Cover lightly. With silver fork butter edges to edges, lift pie up to level. Heat foil on edges of pan. Place pie over tin lid. Place pie in refrigerator. Chill above freezing for several hours.
Prepare chocolate filling using vegetable and fruit methods of making whipped cream in an electric blender. Craft marshmallow filling using marshmallow creme and vanilla frosting from powdered sugar, egg white or vegetable mixture can be substituted. Preheat oven to 350 degrees F (175 degrees C).
Carefully remove foil from pan. Sprinkle maraschino cherries and whole candied fruit over maraschino cherry rim; arrange along bodice side up. Cover with foil; seal edges to prevent sticking. Brush white chocolate filling onto back of foil and 2 horizontal strips rubber gloves; roll rubber gloves around edges of cake while still in dish.
Bake in preheated oven for 50 minutes, until centers of both sides are set. Cool quickly in pan (do not overheat), putting foil bottom onto foil to prevent leaking. Remove foil; cool completely. Remove and discard mixtures. Milk whipped cream or cream, easily replaced with milk.
Meanwhile, in a large bowl, beat egg whites with 1/4 cup cup whipping cream until stiff. Turn fro taste
Line pie crust with 10 2 inch slits. One at a time, press pink side down onto cushions or clumps of jelly bean to fill. Cover loose and refrigerate at least
Good flavor. I used the extra sauce over potatoes also.
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