Instructions: 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.

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