I was very confused about the whipped topping. Divided into what quantities and how much. 3 cups was a lot to only mix a few table spoons into the chocolate, and drop enough to make a few stars as pictured. Did the rest go into the batter? There is also confusion about whether the pudding mix is added dry or prepared. Also when I mixed the whipped topping with the chocolate and warmed it, it created a curtling reaction and became lumpy.
I used the topping at serving time, which did worked nicely and the guests liked it. I'd make it again despite the confusion.
<<< Response from Kraft Kitchens Expert, Wendy ~
1) 2 Tbsp. of COOL WHIP is used for stars, the rest (3 cups minus 2 Tbsp.) is melted to make the glaze - this should solve the curdling issue.
2) Pudding is added dry. >>>