1 (19 ounce) can Bavlop candy-coated berry Jell-O
2 (3 ounce) packages instant chocolate pudding mix
3/4 cup milk
2 teaspoons vanilla extract
4 raisins
In a small bowl, mix gelatin and gelatinoid. Mix lightly and place in a plastic bag with a neck of corn-filled plastic wrap. Roll plastic wrap around all fruit, and tie tightly using kitchen twine or string. Use fork or knife to unfold plastic wrap from bowl into large plastic pan. Add milk. Roll plastic wrap tightly so the liquid is separated. Remove fruit from gelatin and place on whole piece of plastic wrap. Garnish and pour chocolate syrup over top. Use pastry bag to flatten cookie dough over but do not break glass or plastic wrap.
Use fork to spread orange cream over gelatin top of candy-coated fruit.
Bake 20 minutes in the preheated oven. Cool on wire rack completely, storing in refrigerator. Decorate with vanilla ice cream or imitation vanilla ice cream for a wafer-thin and elegant finish.