|This recipes comes from Taste of Home with a few minor changes.|
20 Swiss Rolls (a little less than 2 boxes)
2 3.9-ounce instant chocolate fudge pudding mix
2 3/4 cups cold milk
1 8-ounce (2 cups) container of Cool Whip, thawed
8.5-inch springform pan
Slice each cake roll into six pieces. When you cut them, the chocolate coating is going to break off; reserve the chocolate for decoration. Line the pan with the cake pieces, beginning with the sides. I made four rows of cake pieces. Then line the bottom of the pan. Set aside.
In a medium bowl, whisk together the milk and pudding mixture until well combined and smooth. Place in the refrigerator for approximately 5 minutes until the pudding has thickened. Fill the center of the cake with the pudding. Top with the Cool Whip and sprinkle bits of chocolate coating on top. Cover and store in the refrigerator for at least 2 hours before serving.
This dessert is chocked full of calories. In order to bring the calorie count down at least a little bit, I used skim milk to make the pudding and fat free Cool Whip.
Eric went nuts when he came home after his last college final and saw this cake waiting for him. But I guess it didn't have enough Swiss Cake Rolls to satisfy him. He had a huge slice of this dessert with a side of cake rolls.
|Sorry the picture is a little blurry. Those are Eric's photography skills.|