1 (18.25 ounce) package yellow cake mix
2 (11 ounce) cans mandarin oranges, drained
1 cup chopped walnuts
1 (3.4 ounce) package instant vanilla pudding mix
1 (15 ounce) can crushed pineapple
1 (16 ounce) container frozen whipped topping, thawed

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish

1 (20 ounce) package chocolate sandwich cookies with creme filling
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 (3.9 ounce) packages instant chocolate pudding mix
3 cups milk
1 (12 ounce) container frozen whipped topping, thawed
15 gummi worms

1 1/2 cups white sugar
1/2 cup water
6 eggs, separated
1 cup all-purpose flour
1 teaspoon cream of tartar

1 (15 ounce) can crushed pineapple
1/4 cup butter, melted
1 cup packed brown sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 cup shortening
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

2 1/4 cups confectioners’ sugar
2 pounds whole milk ricotta cheese
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 (1 ounce) squares semisweet chocolate
1/2 cup candied lemon peel

1 (18.25 ounce) package white cake mix
3 tablespoons creme de menthe liqueur
1 (16 ounce) can chocolate syrup
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons creme de menthe liqueur

1 (4.6 ounce) package cook and serve vanilla pudding mix
1 (.25 ounce) envelope unflavored gelatin
1 cup orange juice
1 tablespoon grated orange peel
2 (10.75 ounce) loaves angel food cake
2 cups heavy whipping cream, whipped

2 2/3 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
5 egg whites
1 3/4 cups white sugar
2/3 cup shortening
2 cups milk
1 teaspoon vanilla extract