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Layered Dessert Mold

Layered Dessert Mold recipe
photo by:kraft
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.
15 min
4 hr 15 min
12 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Enjoy a serving of this easy-to-make dessert on occasion.
Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding.
Substitute foil-lined round cake pan for the springform pan. Do not cut slices into triangles. Place 7 cake slices lengthwise around side of pan; cut remaining 5 slices to fit on bottom. Prepare fillings, then continue as directed.
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