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Chocolate Bombe

Source of Recipe

From Kraft Kitchens.com


Recipe Introduction

Make it extra special by using a vegetable peeler to shave half of an unwrapped square of room-temperature BAKER'S Chocolate over top of bombe just before serving.

List of Ingredients

12 oz pound cake
8 oz. Tub Chocolate Whipped Topping, thawed, divided
1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie
Filling




Recipe

Line medium glass bowl with plastic wrap. Cut cake evenly into 12 slices; cut each cake slice diagonally in half to make 2 triangles. Line prepared bowl with single layer of cake triangles; set remaining cake triangles aside for later use. Spread 1 cup of the whipped topping over cake layer in bottom of bowl; cover. Refrigerate until ready to use.
Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the remaining whipped topping; pour over whipped topping layer in bowl. Top with the remaining cake triangles; cover.
Refrigerate 4 hours or until set.
Unmold dessert onto serving platter.
Remove plastic wrap. Frost with the remaining whipped topping.
Store in refrigerator