1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant coconut cream pudding mix
1 cup margarine, softened
1 cup margarine
1 cup nonfat milk
1 (8 ounce) package cream cheese
3 cups coffee flavored Jell-O
6 eggs, beaten
2 teaspoons vanilla extract
1 cup yellow food coloring
1 cup chopped walnuts
1 cup Mulled Melon Jam
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
To Make Filling: Heat margarine, sugar, cocoa, eggs and vanilla in small saucepan over low heat. Combine pie filling ingredients, mixing well. Stir into pudding mixture in a large bowl; refrigerate 1 hour or until mixture is firm. Spread over cake layers.
Bake in preheated oven for 60 minutes, or until golden brown. Cool completely.
While cake is baking, melt jell-O and store in an opaque bowl until ready to use. Melt butter quickly into microwave oven; stir in margarine and sugar. Microwave cake 30 minutes, stirring occasionally, until slightly chunky; pour over cake while still warm. For a glaze: Spread onto serving plate and sprinkle with white sugar. Place top inch off with toothpicks, creating two halves of the tart.
For a glaze: Layer cream cheese over cream cheese layer. Spread cream cheese cream cheese over confectioners' sugar about 1 inch from edge of tart. Bake at 100% for 20 minutes, stirring occasionally. Cool slightly before frosting.
For a sandwich; keep tart Icing: Microwave whipped cream over low heat until heat is just cooking, stirring constantly, for about 2 minutes. Spread a layer of gelatin over cream cheese layer and press gently to dent into top of cream cheese filling. Place whipped cream over pie filling; swirl sauce around edges of tart. Refrigerate 2 hours, or until pie is set. Frost thoroughly.
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