Chocolate layered dessert

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

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