Candy Bar Layer Cake
2 Review(s)
20 Min
Prep : 20 Min
Layers of creamy JELL-O Chocolate Pudding and sweet pound cake team up with chopped chocolate candy bars for a simply stunning no-bake dessert.
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
2
1 cup cold milk
3
2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
4
1/2 cup thawed Cool Whip Whipped Topping
5
3/4 cup chopped chocolate-covered peanut butter crisp candy bars
6
1 pkg. (304 g) frozen pound cake, thawed
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Step 1
Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate. Spoon half the pudding mixture into medium bowl. Stir in Cool Whip. Reserve for later use. Step 2
Stir 1/2 cup chopped candy bars into remaining pudding mixture. Cut cake horizontally into 3 layers; stack on plate, spreading pudding mixture between layers. Step 3
Frost top and sides of cake with reserved Cool Whip mixture. Top with remaining chopped candy bars. Kraft Kitchen Tips!
Substitute
Prepare using your favourite chopped chocolate candy bar.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 7 g
35 %
Cholesterol 45 mg
Sodium 250 mg
10 %
Carbohydrate 35 g
Fibre 1 g
Sugars 24 g
Protein 4 g
Vitamin A
6 %
Vitamin C
0 %
Calcium
4 %
Iron
8 %
Servings
10 servings, 1 piece (75 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.
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