Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cold milk |
| 2 packs | JELL-O Chocolate flavor Instant Pudding & Pie Filling (4-serving size) |
| 1 pack | COOL WHIP Non-Dairy Whipped Topping, thawed |
| 1 pack | Marble pound loaf, cut into 1/2" cubes (12 oz) |
| ½ cup | Chocolate syrup |
| 4 packs | Chocolate-covered English toffee bars, chopped |
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
ARRANGE ½ of the cake cubes in 3½ quart serving bowl. Drizzle with ½ of the chocolate syrup. Layer with ½ of the chopped candy bars and ½ of the pudding mixture. Repeat layers ending with pudding mixture.
REFRIGERATE 1 hour or until ready to serve. Garnish with remaining whipped topping. Sprinkle with additional chopped candy bars, if desired. Store leftover dessert in refrigerator.
NOTE: JELL-O Chocolate Flavor Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping can be substituted in this recipe.
Submitted By MICHAEL ORCHEKOWSKI On 11-22-94