1 1/2 cups flaked coconut
1 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
3/4 cup milk
1 cup chopped pecans
1/5 cup white sugar
1 teaspoon vanilla extract
1 cup shredded coconut
1 (10 ounce) container frozen whipped topping, thawed
1 1/2 cups fresh strawberries
1 (5 ounce) can sliced figs
1 (5.5 ounce) envelope instant whipped topping pudding
Grease and flour an 8x8 inch pan. Mix together the coconut, crispy rice cereal, cream cheese, milk, pecans and sugar. Spread evenly into the prepared pan. Place sliced pecans in the center of the cake with the tips upturned. Slice the cake into 4 pieces. Place each piece on top of the other pieces to form a 3/4 inch shallow loaf. Sprinkle whipped topping over the cake. Cover with sliced strawberries. Spoon sliced pineapple over the cake and topping. Cover with fruit. Beat the pudding into the filling until it is thickened. Spoon over the cake and topping. Repeat with remaining cake pieces. Leave about 1 inch from side of pan in loaf to prevent sticking. Cover tightly with plastic wrap or metal foil. Plop strawberries onto the covered side of the pan. Place a piece of whipped topping over the top. Melt chocolate biscuit in the center of the wide spoon. Spoon about 1/2 cup of filling into biscuit hole in wet dish. Fry fruit until custard is set. Serve warm.