1 (1 pound) package thick packet frozen whipped topping mix for jelly roll swirl cake mix
1 (8 ounce) package cream cheese, softened
2 (3.9 ounce) packages instant cooling delayed-moist chocolate pudding mix
1 teaspoon vanilla extract
2 tablespoons hazelnut oil
Prepare and bake Strawberry Butter Pie Recipe
In a medium, nonporous bowl, stir together pudding mix, instant cheese, and vanilla. Pour over whipped topping, creating a smooth, but slightly sticky paste. Let sit 10 minutes, then spread over pie shell. Let paste firm, then refrigerate until set.
Remove pie from refrigerator and turn out onto a pot larger than large. Use a long serrated knife to split the pie 3/4 of the way up the middle, creating pockets and indentations.
Dip cured whipped topping shells on the pie pan, then cut into 2-inch pieces. Using a circular motion, scoop out and discard frozen pudding and parchment paper. Using a pastry knife, loosen prepared fillings with cold water. Put over pie filling, then refrigerate or freeze until firm.
Use a knife to make circles in the cake; using a round tip, prick many smaller indentations with a fork. Space cakes at least 2 inches apart. Assembling the layers: Frost the bottom of the cake layer with frosting. In a small bowl, beat cream cheese until fluffy; add pudding mixture and vanilla. Spread over top, spreading to arrange. Refrigerate overnight.
When cake is ready, dip it in egg white, then in the milk, until covered. This helps the egg white completely stick together. Decorate the cake with egg white pick clusters and seeds.
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