package (4-serving size) vanilla-flavor instant pudding and pie filling mix
cups whipping cream, chilled
cup toasted flaked coconut, for garnish
Apricot halves and mint leaves, for garnish
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. For cake, prepare, bake and cool cake following package directions for basic recipe.
3. To assemble, split each cake layer in half horizontally. Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
4. For frosting, prepare pudding mix as directed on package, using 3/4 cup milk. Beat whipping cream until stiff in large bowl. Fold whipped cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved 1 tablespoon preserves to glaze apricot halves. Refrigerate until ready to serve.
You can substitute 3 cups thawed frozen nondairy whipped topping for the whipping cream.