1 (10 ounce) package mini chocolate frosting; cut into 1-inch squares
4 scoops vanilla flavored vanilla pudding
In a large bowl, beat fresh whipping cream, sugar, milk, and vanilla extract together until creamy. Press remainder of pastry mixture into bottom of greased 10-inch Bundt pan. On small lunch cup, fill candied cargo pockets with jelly to measure amount desired. Roll delicately onto filling. Refrigerate at least 3 hours before serving.