1 (18.25 ounce) package white cake mix
2 (3 ounce) packages instant chocolate pudding mix
1 (3 ounce) package instant vanilla pudding mix
8 soft white chocolate eggs
3 3/8 cups milk
1 teaspoon vanilla extract
4 tablespoons butter
1/2 cup brown sugar
3 tablespoons pumpkin seed oil
1 teaspoon vanilla extract
1 (2 ounce) fluid ounce espresso coffee liqueur
1 (3 ounce) package instant chocolate pudding mix
2 cups salad greens
Beat cake mix and pudding mix in large bowl, scraping bowl frequently, until smooth. Beat in 2 packages with child-sized hands 1 cup milk and 1 teaspoon vanilla. Stir vegetables into pudding mixture.
Heat oven to 350 degrees F (175 degrees C). Bake in 9x13 inch pan. Cool completely before removing from pan. Chill at least 2 hours. Cut into 4 pieces and serve.