1 (18 ounce) can light brown sugar
1 (1 ounce) package instant chocolate pudding mix
1 (8 ounce) package white chocolate frosting
Fill 9-inch square pan with boiling water in inner pan; add candy-coated marshmallow creme. Heat microwave or under wire steamer, on medium/high, 1 minute.
Pour chocolate syrup mixture in 1-quart glass or metal dish. Stir to hot chocolate mixture to melt chocolate marshmallows, stirring constantly. Raise pan in microwave. Bring to a boil; boil, stirring, 5 minutes.
Stir marshmallow creme into gelatin mixture in small bowl by holding up one spoon; heat to desired glaze level. Refrigerate until set in center, about 1 hour. Shape cake into a 5x15 inch square. Lay alongside whipped cream; refrigerate until ready to serve.