18.25 oz. box lemon OR butter cake mix
3.4 oz. box coconut cream instant pudding mix
1/2 cup vegetable oil
1/2 cup water
3/4 cup Mountain Dew® soda – divided
1 cup granulated sugar
1/2 cup real butter
1/2 tsp. lemon extract
1/2 tsp. coconut extract
Beat together cake mix, pudding mix, eggs, oil, water, and 1/2 cup soda.
Pour into a greased and floured bundt cake pan.
Bake in a 325 degree oven for 1 hour.
In a small saucepan over medium-low heat, simmer remaining 1/4 cup soda, sugar, butter, and extracts for 5 minutes.
Pour glaze over cake as soon as it comes out of the oven.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13×9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
1 (19.5- or 22-ounce, family size) package fudge brownie mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup cold water
1 (4-serving size) package instant vanilla flavor pudding mix
1 (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
1 quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)
Chocolate syrup (optional)
Preheat oven to 350ºF. Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper.
Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans. Bake 20 minutes or until top springs back when touched. Cool.
In large bowl, mix EAGLE BRAND® and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping.
Place one brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup (optional).