1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
4 oz. Baker's Semi-Sweet Chocolate, chopped
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How do I make it ?
Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
Meanwhile, cover bottom of 13x9-inch pan with about 9 wafers, breaking as necessary to form even layer.
Add 2 cups Cool Whip to pudding; whisk just until blended. Spread half the pudding mixture over wafers in pan; cover with half of the remaining wafers. Repeat layers of pudding and wafers. Refrigerate 3 hours.
Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.
Kraft Kitchen Tips!
When preparing this delicious dessert, be sure to use the larger 6-serving size (153-g) package of Jell-O Vanilla Instant Pudding instead of the 4-serving size (102-g) package.
Keeping it Safe
Desserts prepared or garnished with Cool Whip Whipped Topping should be covered and stored in the refrigerator.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
Cholesterol 5 mg
Sodium 230 mg
Carbohydrate 38 g
Fibre 2 g
Sugars 21 g
Protein 4 g
16 servings, 1 piece (110 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.