Tropical Pudding-Topped Blondies

Ingredients

• Blondie Base
• 9 each eggs
• 2 cups butter
• softened
• 2 cups light brown sugar
• firmly packed
• 1 box yellow cake mix
• Topping
• 2-1/2 cups JELL-O Vanilla Instant Pudding
• 1-1/2 qt. milk
• 1 qt. prepared whipped topping
• 1 qt. canned mandarin oranges
• well drained
• 1 cup BAKERS ANGEL FLAKE Coconut, toasted", "2 Tbsp. orange zest

Instructions

1. Blondie Base: Place eggs, butter and sugar in 12-qt.
2. bowl of electric mixer fitted with paddle attachment.
3. Beat on low speed 1 to 2 min.
4. or until well blended.
5. Scrap side of bowl.
6. Add cake mix; beat on low speed 1 to 2 min.
7. or until well blended, stopping occasionally to scrape side of bowl.
8. Pour evenly into two half-sheet pans (or into one half-sheet pan for trial recipe) sprayed with cooking spray.
9. Bake in 300 degrees F-convection oven 25 to 28 min.
10. or until wooden toothpick inserted in centers comes out clean.
11. Cool completely on wire racks.
12. Topping: Meanwhile, place dry pudding mix in separate 12-qt.
13. bowl of electric mixer fitted with wire whisk attachment.
14. Add milk.
15. Beat on low speed 1 min.
16. or until well blended, stopping occasionally to scrape side of bowl.
17. Fold in whipped topping.
18. Add oranges, coconut and orange zest; stir until well blended.
19. Cover; refrigerate until cooled.
20. Spread pudding mixture evenly over Blondie Base; cover.
21. Refrigerate until ready to serve.