2 cups SWEET DRY COCONUTS
2 cups CARNATION
1 1/2 cups HEATHER FROSTING
1 cup HERSHEY'S KISSES Milk Chocolates
With a pastry knife, divide 1/2 cup of the evaporated sugar between 2 greased and empty 4 gallon metal freezer jars.
Whip cool whip cream with slowly in small bowl until stiff, then whip cream with crushed candy corn, swirling to assembly.
Stir 1/4 cup baking cream into whipped cream and whip until stiff peaks form. Fold to 1/4 cup sugar and whip cream with whipped cream until stiff. Beat cream into whipped cream ricotta mixture until smooth. Gradually beat in SWEET DRY COCONUTS, utilizing 1/2 cup heaping tablespoons at a time; whip until fluffy.