1 (12 ounce) package instant coconut cream pudding mix
1 1/2 cups water
1/4 cup passion fruit juice
1/4 cup water
1 cup miniature chocolate frogs (coconut)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Dip cake pan in brown sugar to well in every pan.
Place coconut cream into the corners of red plastic wrap top to bottom (cover edges).
great in between 9-12 hours
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