1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant chocolate pudding mix
1 (16 ounce) can sweetened condensed milk
1/2 cup strawberry shortcake mix
1/2 cup sour tea
1/2 cup flaked coconut
1/2 cup frozen whipped topping, thawed
1 cup light cream
1/2 cup white sugar
1/2 cup butter
2 eggs, beaten
1/2 teaspoon vanilla extract
Prepare and bake white cake mix: fill with vanilla pudding mix, instant pudding mix, instant chocolate pudding mix and sweetened condensed milk. Cut in flour like a / 4.5 ounces. Spread batter evenly into prepared pan.
To make the filling: In a medium saucepan over medium heat, melt 1/2 cup of butter and 1 cup of sugar. Stir in flour, baking soda, and hot milk. Stir in cooked butter and sugar until thoroughly combined. Stir in flour mixture. Stir in milk and instant pudding mix. Stir in vanilla. Stir in 1 cup of cream, 1 cup sugar and 1 teaspoon vanilla extract. Pour over cake.
When cake has cooled for 1 hour, invert onto a serving tray and cut into 1 1/2 inch cubes.
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