1 (9 inch) sponge cake
1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup butter, melted
1 (3 ounce) package instant vanilla pudding mix
3 tablespoons milk
1 (3 ounce) package instant fruit spread
3 tablespoons milk chocolate syrup
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, combine melted butter, pudding mix, milk, pudding spread, and milk chocolate syrup. Bring mixture to a boil. Boil approximately 1 minute. Remove from heat and pour over sponge cake.
Store crust in refrigerator or freeze until serving time. Cut into cubes.
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