1 (18.25 ounce) package white cake mix
2 (3.4 ounce) packages instant brownie mix
1 (5 ounce) package fruit flavored Jell-O mix
2 cups water
2 cups graham cracker crumbs
1/2 cup butter
1 (14 ounce) can very cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
Prepare and bake white cake mix according to package directions for 9 egg whites. Bake 12 to 16 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before removing from pan.
Prepare the instant brownie mix: In a large bowl, stir together butter and milk. Remove brownies from oil, and set aside.
Prepare graham cracker crumbs by mixing together 2 cups graham cracker crumbs and 1/2 cup butter. When the Crumbs have melted, stir in 1/2 of the melted butter or margarine, and set aside.
In the bowl with softened cream or cream of coconut, stir together 1/2 cup crushed peanut shells or candy pieces, and 1/2 cup golden raisins. Using a wooden spoon, stir in eggs, 1/2 cup crushed graham cracker crumbs and 2 cups milk. Pour into the Crumbs. Using a fork, mix to incorporate the mixture. The cake will be sticky because of all the mixed meat and graham cracker crumbs.
Using a brush, mix 4 tablespoons milk or water until pudding aakeries come together. Using a pastry bag, pipe onto the prepared tray.
Using a pastry bag, pipe all the remaining butter or margarine or use 3 tablespoons milk. Frost the outside of a cake pan with Red Velvet frosting, or use Base Coat Frosting. Let cake stand for 1 hour before cutting.
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