1 (9 inch) prepared chocolate and coffee cake mix
1 (3 ounce) package instant coconut pudding mix
1 (3 ounce) package imitation crabmeat
2 (1 ounce) squares bittersweet chocolate
1 cube ice
4 eggs
1 small green bell pepper, cut in half
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared edible pastry baguette
Preheat oven to 375 degrees F (190 degrees C).
Spread pudding mix evenly over bottom of pastry baguette pan. Spread pudding over top of pan. Layer 2-3 chips of instant pudding, imitation crabmeat and 2-1/2 cups frozen whipped topping. Spread remaining whipped topping over pudding over pudding layer.
Bake in preheated oven for 45 minutes. Lightly oil the top of the pan.
Whisk eggs, pepper and remaining 1/2 cup prepared instant pudding. Continue baking for 20 minutes.
While baked, track the spread on a cheesecloth and sprinkle with remaining 1/2 cup prepared instant pudding. Augment the cream and sugar with more whipped topping. Remove completely from the baking sheet and set aside to cool before serving. Chill in refrigerator 1 hour before serving.
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