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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Recipe courtesy of Lynne Bargar in the September/October 2007 issue of Simple and Delicious Magazine. Ingredients:
1 (13 ounce) package chocolate swiss rolls |
2 3/4 cups cold milk |
2 (4 ounce) packages chocolate fudge instant pudding mix |
2 cups whipped topping |
Directions:
1. Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish.
2. Line a 9-inch springform pan with cake slices so that the swirl of cream and chocolate is on it's side and can be seen when you take the springform pan off, completely covering the bottom and sides.
3. In a small bowl, whisk milk and pudding mixes for 2 minutes.
4. Let stand for 2 minutes or until soft-set.
5. Pour over cake.
6. Spread with whipped topping; sprinkle with any reserved chocolate coating.
7. Cover and refrigerate for at least 2 hours before serving.
8. **Cook time does not include refrigeration time of two hours.
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