large glass bowl
chocolate cake mix
2 cups Cool Whip or whipped topping
3 to 5 toffee candy bars, crushed
1 1/2 cups chocolate pudding mix
2 2/3 cups water
Prepare cake mix as directed. Bake on sheet cake pan for 15 minutes, or until done. Cut cake into small bite size pieces. Whisk pudding mix with water. Refrigerate 15 minutes. First layer bottom of bowl with cake. Cover with chocolate pudding. Cover with Cool Whip. Drizzle with candy. Repeat layers ending with candy. Chill until ready to serve. Serves 4.
(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)
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