Chocolate Bombe

1. 1

   Line 1-1/2-qt.

2. 2

   bowl with plastic wrap.

3. 3

   Cut cake evenly into 12 slices; cut each slice diagonally in half to make two triangles.

4. 4

   Line prepared bowl with single layer of cake triangles, using about 16 of the triangles; set remaining cake triangles aside.

5. 5

   Spread 1/2 cup of the whipped topping over cake slices in bowl; set aside.

6. 6

   Pour milk into medium bowl.

7. 7

   Add dry pudding mix.

8. 8

   Beat with wire whisk 2 min.

9. 9

   or until well blended.

10. 10

    Gently stir in 3/4 cup of the whipped topping; pour into prepared bowl.

11. 11

    Top with the remaining cake triangles; press gently into pudding mixture.

12. 12

    Cover and refrigerate 4 hours or until set.

13. 13

    Unmold dessert onto serving platter.

14. 14

    Remove and discard plastic wrap.

15. 15

    Frost dessert with remaining 1-1/4 cups whipped topping.

16. 16

    Cut into 10 wedges to serve.

17. 17

    Store leftover dessert in refrigerator.

No additional tips available.