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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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âI made a few alterations to a great recipe and ended up with an impressive dessert,â says Lynne Bargar from Saegertown, Pennsylvania. âEveryone loves its light texture and chocolaty flavor.â Ingredients:
1-1/2 boxes (13 ounces each) swiss cake rolls |
2-3/4 cups cold milk |
2 packages (3.9 ounces each) instant chocolate fudge pudding mix |
2 cups whipped topping |
fresh raspberries, optional |
Directions:
1. Cut each cake roll into six slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. springform pan with cake slices, completely covering the bottom and sides.
2. In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Pour over cake. Spread with whipped topping. Sprinkle with any reserved chocolate coating and garnish with raspberries if desired.
3. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.
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