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Recipe Detail v2

No-Bake Chocolate Cake Roll

Roll up your sleeves and roll together HERSHEY'S Cocoa, instant pudding, HERSHEY'S KISSES Milk Chocolates and chocolate wafer cookies for a no-bake chocolate cake recipe that's somewhere between a trifle and a cream pie. Then slice it up and enjoy!

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SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories190
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium280 mg12% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  Amount Per Serving % DV *
Calories190
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium280 mg12% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron8% DV
  • 1 package crisp chocolate wafers (9 oz.)
  • 1 package vanilla instant pudding and pie filling mix (4-serving size)
  • 1 cup milk
  • 3 tablespoons HERSHEY'S Cocoa , divided
  • 1 tub frozen non-dairy whipped topping (8 oz.) , thawed and divided
  • HERSHEY'S HUGS Brand Candies and HERSHEY'S KISSES Brand Milk Chocolates (garnish)

Directions

  • 1. Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well.
  • 2. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours.
  • 3. Sift remaining 1 tablespoon cocoa over remaining 2-1/2 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from candies; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert. Makes 12 servings.

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