1 (15 ounce) can marshmallow creme
1 (3.4 ounce) package instant vanilla pudding mix
2 cups vegetable oil
1 1/2 cups milk
1 egg
1 (3.5 ounce) package instant orange sherbet
1 cup ice cream
1 can frozen orange juice concentrate, thawed
1 1/2 teaspoons hot water
1 (3.5 ounce) package instant coconut cream pudding mix
2 teaspoons brewed coffee creamer
In a medium bowl, mix marshmallow creme, pudding mix and oil and milk. Mix until smooth. Fold in egg, then pour into a glass dish or casserole dish. Sprinkle sherbet over the top of the marshmallow cream mixture. Place on baking sheet.
Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with aluminum foil and bake in preheated oven for 1 hour or until custard is bubbly and lightly browned.
While custard mixture is baking, don't overbake. In a small bowl, mix ice cream with orange juice concentrate, hot water, and orange juice concentrate. Spread over marshmallow cream layer.
Meanwhile, mix coconut cream pudding mix and coffee creamer. Pour over pudding layer and top with coconut cream pudding mixture. Run spatula around edge of pan to keep edges from bumping. Bake 15 minutes, or until toothpick inserted in center comes out clean. Cool completely.