Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip.
Stack cake layers on plate, spreading pudding mixture between layers.
Microwave chocolate and remaining Cool Whip in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.
Kraft Kitchen Tips!
Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.
How to Safely Store Cool Whip Desserts
Whether made in advance or left over, desserts frosted or decorated with Cool Whip Whipped Topping should be covered and stored in the refrigerator.
Makeover - How We Did It
We've taken a classic recipe and made it over by preparing with Jell-0 Vanilla Fat Free Instant Pudding, skim milk, Cool Whip Light Whipped Topping and an angel food cake. We also eliminated both the butter and icing sugar in the chocolate topping. With these changes, you'll save 140 calories and 9g of total fat, including 2.5g of saturated fat, per serving.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 360 mg
Carbohydrate 31 g
Fibre 0 g
Sugars 16 g
Protein 4 g
8 servings, 1 piece (90 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.