Recipe Rating:
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.
KRAFT KITCHENS TIPS
Size-Wise
Enjoy a serving of this easy-to-make chocolate bombe on occasion, but keep portion size in mind.
Jazz It Up
Use a vegetable peeler to shave half of an unwrapped square of room-temperature BAKER'S Chocolate over top of bombe just before serving.
Substitute
Substitute
NUTRITION INFORMATION
Nutrition (per serving)
Calories 300
Total fat 14g
Saturated fat 10g
Cholesterol 95mg
Sodium 400mg
Carbohydrate 41g
Dietary fiber 1g
Sugars 31g
Protein 4g
Vitamin A 6%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 6%DV