- Remove 2 Tablespoons of. from the fudge topping put aside. Spoon remaining topping into crust spread to evenly cover bottom of crust. Top with 1 / 2 of the whipped topping freeze 10 min.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture is going to be thick.) Lightly stir in remaining whipped topping. Spoon over whipped topping layer in crust.
- Freeze 4 hrs or until firm. Remove cake from freezer 15 min. before serving. Let stand at 70 degrees to melt slightly. Drizzle using the reserved 2 Tablespoons of. fudge topping. Store leftover cake in freezer.
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Footnotes
- Jazz Up
- For additional chocolate flavor, prepare as directed utilizing an OREO Cake Crust.
- Allow it to be Easy
- If fudge topping is cold, remove cap and microwave on HIGH 30 sec. or until simple to spread.