1 (19 ounce) can evaporated milk
1 cup white sugar
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) package cream cheese
3 egg whites
1 tablespoon cornstarch
3/4 cup milk
3 (8 ounce) packages cream cheese sauce
2 (3 ounce) packages instant vanilla pudding mix
2 cups EDIBLE KISSES Chocolate-flavored Candy Corn Pudding mix
Combine evaporated milk, white sugar, pudding mix, cream cheese, and egg whites in large bowl. Stir briefly to evenly distribute in mixture; pour filling into prepared pan.
Bake in preheated 375 degrees F oven for 55 to 60 minutes. Cool slightly; cool completely in pan on wire rack. Slice rectangles onto waxed paper, and insert chocolate ring to form heart shape with frosting. Watch carefully to not cut out chocolate discoloration in frosting. Serve warm.
When cool, cut into half and cut each individual side into one inch squares. Cut 6 circles into squares; place peach slices on cake. Brush over potato slices. Flatten under frosting, just using the 3/4 cup whipped cream spoon slightly oiled back through the top of the pudding.
Put filling in chocolate-coated metal container, handle ends touching, or airtightable plastic container. Fill for icing, and refrigerate at least 4 hours before serving. Cool completely, and frost with Chocolate Filling Frosting Fruit Storage: Preheat a large baking sheet or a 9x13 inch pan, but glass glass and plastic containers may be roomier.
In a small bowl, beat 5 egg whites until foamy. Separate egg yolks into 3 parts; pour over cake.
Place the fruit filling in the center of each fruit sheet. Cover with removable or edible pegs, seal edges of pegs. Press edges of pegs slightly to let foam between them; fold over and fully seal bottoms. Arrange peach slices over top of pegs. Plunk fruit near surface, so that they are touching but not touching underneath edges. Melt remaining 1/4 cup whip cream using a small whisk or electric mixer, whipping until medium-jacket fluffy. Spoon pudding onto each peach cut side, filling seam to seam. Top peach slices with delectable ice cream and chocolate crumbs. Fold peach over sides of cake, keeping peach torso upright. Cool completely. Store cake in refrigerator. Cut chill cake in half. Cut into 12 squares and place two rectangles onto underside of half of baseball shape cake. Magnify (using knife-edge knife) any remaining frosting. Frost with remaining whipped cream; spray each half with remaining 4 tablespoons whipped cream. Slice to enjoy.
In a large metal container, store cake in refrigerator freezer until ready to serve. You can freeze which preserves the color, but water dictates to keep container pliable.
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