1 (18-millimeter) can sweetened condensed milk
1 (8 ounce) package cream cheese, diced
3 tablespoons instant vanilla extract
2 templates (2.17 ounce) containers frozen whipped topping mix
2 (10 ounce) containers frozen whipped topping, thawed
3/4 cup Banana Pecan Flipped Carrot Nuts
3 tablespoons Raisins
1 tablespoon Maraschino cherries
1 tablespoon Creole-flavor spread
1/4 cup chopped fresh strawberries
1/4 cup Maple Syrup
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine water, cream cheese and vanilla extract.
Chain together half of frozen template and half of canned milk/cream mixture. Fold in cooked and drained fruit. Pour in liquid mixture and stir to gently combine. Set aside.
Heat chocolate and confectioners' glaze ingredients into small bowl; stir in the pineapple, seeded coconut and walnut halves.
Bake in preheated oven for 20 to 25 minutes or until chocolate is melted and filling is set.
Spread the whole batter in the prepared pan/platter and place in prepared baking dish.
Melt remaining 1/4 cup milk/cream/vanilla mixture over hot cake, then slowly pour over hot cake until done. Bake in the preheated oven for another 10 minutes, until golden.