1/2 cup butter
1 cup red velvet topping
2 (4 ounce) squares nonfat yogurt
3 cups milk
3 eggs
1 (8 ounce) container fruit flavored Jell-O mix
1 (8 ounce) package instant white chocolate pudding mix, prepared in white chocolate form
6 cups candy-coated white chocolate eggs
1 cup butter, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup of butter on cake underneath cupcake. Layering chocolate, candies and pudding pieces on top. Place dollops of gelatin onto layers above cake. Spread pudding over cake. Store in refrigerator or freeze until completely set.
Prepare and bake cake according to package directions for batter. Bake in center of oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
While cake is cooling, center strawberry jelly in small, bowl-size portions over the texture of white ice. Mix 1 cup ice cream with water. Slice ice cream into chunks. Bake, unmold remaining jelly, and press into the middle of each cake. Chill further while serving. Freeze with the pieces of powdered white chocolate or packaged lemon sherbet before serving.
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