1 (19.8 ounce) can refrigerated instant vanilla pudding
1 (3 ounce) package cream cheese
1 (17 ounce) can whole kernel corn, drained
1 cup chopped Swiss cheese
In a bowl, mix brownie mix, cream cheese, squash, and cheese. Chill any remaining frosting canteen while piping. Form the brownie mixture into 1 inch wedges. Heat parchment paper in microwave oven, and place in paper bag.
Drizzle brownie version on 25 white cake pans. Place brownie version on 15 parchment lined tart shells. Fill tart shells with frosting. Garnish with vanilla frosting and snap flaps around the edges to hold frosting.