Prep Time:
25 min
Total Time:
4 hr 25 min
Makes:
8 servings
1 pkg. (12 oz.) pound cake
1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed, divided
1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
LINE medium glass bowl with plastic wrap. Cut cake evenly into 12 slices; cut each cake slice diagonally in half to make 2 triangles. Line prepared bowl with single layer of cake triangles; set remaining cake triangles aside for later use. Spread 1 cup of the whipped topping over cake layer in bottom of bowl; cover. Refrigerate until ready to use.
POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the remaining whipped topping; pour over whipped topping layer in bowl. Top with the remaining cake triangles; cover. Refrigerate 4 hours or until set.
UNMOLD dessert onto serving platter. Remove plastic wrap. Frost with the remaining whipped topping. Store in refrigerator.
