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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Who wouldnât love this rich and decadent finale? Itâs absolutely perfect for any special occasion. âHeidi Hall, North St. Paul, Minnesota Ingredients:
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
4 cups cold 2% milk |
2 packages (3.4 ounces each) cook-and-serve chocolate pudding mix |
1 milk chocolate candy bar (1.55 ounces), chopped |
3/4 cup sliced almonds, toasted, divided |
1 cup heavy whipping cream, whipped |
Directions:
1. Arrange half of the cake cubes in an ungreased 13-in. x 9-in. dish; set aside. In a large saucepan, whisk milk and pudding mixes. Add candy bar. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Pour half of the pudding over cake cubes. Sprinkle with half of the almonds; cover and refrigerate. Transfer remaining pudding to a small bowl; cover and refrigerate until chilled.
3. Arrange remaining cake cubes over dessert. Whisk chilled pudding; fold in whipped cream. Spread over top and sprinkle with remaining almonds. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 15 servings.
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