1 chocolate cake mix
1 box instant chocolate pudding
1 8 oz container of Cool Whip
4 toffee bars (I use Hershey's sweet escape)
How to make this recipe:
Bake the cake mix as directed. Cool completely, and then cut up the whole cake into small bite-size pieces.
Make instant pudding and refigerate. (Do not use sugar-free mix or it will be too thin.)
Take the candy and put it in a zippered baggie and crush into small crumbs.
Take a glass bowl and alternately place half the cake pieces, followed by half the pudding, half the Cool Whip, half the candy, and than repeating it with the candy on top.
Refigerate and cover until ready to serve. Notes: This is a great dish to serve at buffets and for company.
Prep time: 45 minutes
Serves 12
Nutrition information: There is 250 calories in a one cup serving and 5 grams of fat.
Recipe from: Michaela Polley
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