LAYERED DESSERT MOLD
Vanilla and lemon puddings are layered in a pound-cake-lined springform pan and drizzled with chocolate in this easy, yet impressive, no-bake dessert.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Cut each cake slice diagonally in half to form 2 triangles; arrange on bottom and up side of 10-inch springform pan.
- Pour 1-1/2 cups of the milk into large bowl. Add dry vanilla pudding mix. Beat with wire whisk 2 min. Gently stir in half of the whipped topping; spoon into prepared pan.
- Add remaining 1-1/2 cups milk to dry lemon pudding mix in another large bowl. Beat with wire whisk 2 min. Gently stir in remaining whipped topping; spoon over vanilla pudding layer in pan. Drizzle with chocolate. Refrigerate at least 4 hours or overnight. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.5358 g, Sugar 0 g, Protein 4 g
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