No Bake Chocolate Cake Roll Recipe
Ingredients
| Vanilla instant pudding and pie filling package | 1 | |
| Cocoa | 4 Tablespoon, divided | |
| Skim milk | 1 Cup (16 tbs) | |
| Frozen whipped topping | 3 1/2 Cup (16 tbs), divided | |
| Chocolate package | 1 , divided |
Directions
In small mixing bowl stir together pudding mix and 2 tablespoons cocoa.
Add milk; mix well until smooth and thickened.
Fold in 1 cup whipped topping, blending well.
Reserve 3 wafers for garnish.
Spread pudding mixture onto each remaining chocolate wafer; put wafers together in stacks of 4 or 5.
On foil, stand wafer stacks on edge, joining to make one roll.
Wrap tightly; refrigerate 6 hours.
Just before serving, unwrap roll; place on serving tray.
Sift remaining 2 tablespoons cocoa over remaining 2 1/2 cups whipped topping, blending well, spreading over top, sides and ends of roll.
Crush reserved wafers; sprinkle over top of roll.
Add milk; mix well until smooth and thickened.
Fold in 1 cup whipped topping, blending well.
Reserve 3 wafers for garnish.
Spread pudding mixture onto each remaining chocolate wafer; put wafers together in stacks of 4 or 5.
On foil, stand wafer stacks on edge, joining to make one roll.
Wrap tightly; refrigerate 6 hours.
Just before serving, unwrap roll; place on serving tray.
Sift remaining 2 tablespoons cocoa over remaining 2 1/2 cups whipped topping, blending well, spreading over top, sides and ends of roll.
Crush reserved wafers; sprinkle over top of roll.
Chef
