2 cups rolled oats
2 cups light corn syrup
2 (3 ounce) packages instant sugar-free cereal instant pudding mix
1/2 cup white sugar
1 cup brewed white sweetened condensed milk
Preheat oven to 375 degrees F (190 degrees C). Melt the unsweetened cocoa butter in a medium saucepan. Remove from heat. In a medium bowl, stir together the oats and corn syrup. In a medium bowl, stir together the pudding mix and white sugar. Set over medium-low heat, stir in the milk and 1/4 cup of the cooked pudding, along with the rest of the pudding mixture, and cook until thickened.
Pour into a lightly greased 9 inch pie pan or Bundt cake mold, and bake in the preheated oven for 40 minutes. Cool before serving.