LAYERED DESSERT MOLD

Layered Dessert Mold image

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

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Ingredients

1 pkg. (12 oz.) prepared marble pound cake, cut into 12 slices
3 cups cold milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
2 oz. BAKER'S Semi-Sweet Chocolate, melted

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