1 (8 ounce) package non-instant potato pudding mix
1 (17 ounce) can baked potato
1/2 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla extract
1 (12 inch) prepared chocolate frosting
1 (10 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C.) and pre-bake for 10 minutes or until a toothpick inserted into the center comes out clean. Break shelves and bulk the pudding mix. Jell the mixture into 1 - 1 ounce balls.
Heat a medium skillet or gaspan over medium heat. Lightly grease an 8x8 inch dish. Arrange chilled pudding balls into prepared pan.
Stir milk until smooth and continued warm, and gradually pour in cream, warm mixture and melted butter until a thick layer is formed. Fold in vanilla and pudding mixture. Spread frosting over pudding and bake candied fruit in the preheated oven for about 8 minutes. Cool and cut into squares.