Bake cake according to package directions, using two 9 inch layer pans.
Cool completely. Cut each cake in half horizontally. Combine pudding and
macaroons; spread mixture on two layers. Spread jelly on the middle layer
and assemble with a plain layer on top. Whip cream with sugar and vanilla;
frost top and sides of cake. Refrigerate until serving. Yield 16-20
serings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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