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No-Bake Chocolate Cake Roll

This creamy cake roll won’t need to baked, and is lots of fun to roll up with your kids. Roll up your sleeves and get ready to start mixing and rolling.

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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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