Surprise Packages Recipe


Difficulty LevelMediumHealth IndexHealthy
Main IngredientInterest Group


 Gingerbread mix14 Ounce (1 Package)
 Water1 Cup (16 tbs)
 Milk1 1⁄2 Cup (24 tbs)
 Vanilla pudding and pie filling mix3 1⁄2 Ounce (1 Package)
 Grated orange rind1 1⁄2 Tablespoon
 Egg whites2
 Red food coloring2 Drop (Few Drops Required)
 Sugar1 1⁄2 Cup (24 tbs)
 Orange juice1⁄3 Cup (5.33 tbs)
 Water2 Tablespoon
 Light corn syrup1 Tablespoon
 Salt1⁄2 Teaspoon
 Grated orange rind1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3489 Calories from Fat 488

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 17.9 g89.7%

Trans Fat 11.6 g

Cholesterol 33.9 mg

Sodium 4360.9 mg181.7%

Total Carbohydrates 742 g247.4%

Dietary Fiber 3.1 g12.3%

Sugars 545.7 g

Protein 34 g67.4%

Vitamin A 12.5% Vitamin C 131.2%

Calcium 75.5% Iron 46.1%

*Based on a 2000 Calorie diet


1) Follow the package direction to prepare gingerbread.
2) Preheat oven to 350° F.

3) Use a greased and floured 9-inch square pan to pour the mixture.
4) Place inside oven to bake for 40 to 45 minutes or until center springs back when touched lightly with fingertips. Place it aside to cool.
5) Pour in milk to pudding mix.
6) Cook this over low heat to thicken the mixture.
7) Add orange rind and stir. Allow to cool.
8) Cut the cake in 2 slices crosswise.
9) Spread cooled filling on top of the layers.
10) Arrange the layers on top of each other.
11) Make 10 bars, out of the cake.

12) Prepare frosting, to combine egg whites with next 5 ingredients in top of double boiler.
13) Beat one minute and place over boiling water to beat until mixture forms peaks.
14) Add orange rind after removing from boiling water.
15) Keep on heating, until it becomes thick.
16) Frost the bars evenly with 3/4 cup frosting.
17) Add food coloring to the remaining frosting and using a pastry tube or spatula decorate each with ribbon bows.

18) Add dragees, before decorating the bows and serving.