2 (9 inch) prepared chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup white sugar
1 1/2 cups orange marmalade
1 (6 ounce) package instant vanilla pudding mix
1 (14 ounce) can frozen orange quartets
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 (3.9 ounce) package instant vanilla pudding mix
Prepare cake mix according to package instructions for a 9x2-inch pan. Line bottom and sides of pan with parchment paper. In a medium bowl, beat cream cheese until fluffy. Gradually stir in whipped topping, pudding mix and remaining 1 cup of milk. Spread batter evenly in prepared pan.
Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool completely before serving.
To make the marshmallow frosting: In a medium bowl, beat cream cheese, pudding mix and milk. Beat for 3 minutes with electric mixer on low speed.
To assemble the pie: Place the parchment paper down on a serving platter, then the frozen orange quartets in a medium bowl. Spread one layer of cream cheese mixture on each of four tart pan sections.
In a medium bowl, beat together marmalade and pudding mix. Spread marmalade over cake and sprinkle with 1 cup of orange marmalade mixture. Spread remaining pudding layer over marmalade layer, then cover and refrigerate for 1 hour before serving.
⭐ ⭐ ⭐ ⭐