كيك الهبة

Place the ready-made cake in a Pyrex dish and in cups, then soak it with chocolate milk as needed.

To prepare the cream, put 2 packets of Dream Whip into a glass bowl.

Add 1 cup of liquid cream to the bowl with 3/4 can of sweetened condensed milk and 180 g of Philadelphia cheese.

Add a pinch of vanilla to the mixture and whisk well until the mixture is smooth and creamy.

Spread the creamy mixture over the cake in the Pyrex and cups.

To prepare the chocolate layer, put 1 cup of chocolate chips in a small pot with 3/4 cup of hot (not boiling) cream.

Stir the chocolate well until it completely melts.

Spread the melted chocolate layer over the surface of the cake in the Pyrex and cups, while reserving two tablespoons of the chocolate mixture aside for later use.

Place 2 cups of Coco Pops in a medium bowl.

Add 2 tablespoons of the chocolate-and-cream mixture to the Coco Pops, then add cocoa powder as desired.

Mix the Coco Pops well until all the grains are coated with cocoa and the mixture is smooth.

Spread the cocoa-coated Coco Pops over the cake in the Pyrex and cups for decoration

Place the cake in the refrigerator for at least 4 hours until it sets and cools completely.

Serve the cake immediately after removing it from the refrigerator