Layered Dessert Mold Food

LAYERED DESSERT MOLD

Layered Dessert Mold image

Vanilla and lemon puddings are layered in a pound-cake-lined springform pan and drizzled with chocolate in this easy, yet impressive, no-bake dessert.

Provided by My Food and Family

Categories Home

Time 4h15m

Yield Makes 12 servings.

Number Of Ingredients 6

Ingredients

1 pkg. (12 oz.) prepared marble pound cake, cut into 12 slices
3 cups cold milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
2 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

Cut each cake slice diagonally in half to form 2 triangles; arrange on bottom and up side of 10-inch springform pan.
Pour 1-1/2 cups of the milk into large bowl. Add dry vanilla pudding mix. Beat with wire whisk 2 min. Gently stir in half of the whipped topping; spoon into prepared pan.
Add remaining 1-1/2 cups milk to dry lemon pudding mix in another large bowl. Beat with wire whisk 2 min. Gently stir in remaining whipped topping; spoon over vanilla pudding layer in pan. Drizzle with chocolate. Refrigerate at least 4 hours or overnight. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.5358 g, Sugar 0 g, Protein 4 g

LAYERED PUDDING DESSERT

Layered Pudding Dessert image

This is an awesome dessert.My Daughter makes it all year. It is so easy to make it to suit your tastes.

Provided by out of here

Categories Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1 cup flour
1 cup pecans, chopped
8 ounces cream cheese
1 cup powdered sugar
1 (16 ounce) container Cool Whip, thawed
1 (4 1/2 ounce) instant devil's food pudding
French vanilla instant pudding
2 cups cold milk

Steps:

Combine butter, flour, and pecans.
Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread over cooled crust.
Blend instant puddings with milk until thick. Spread over cream cheese filling.
Top with remaining Cool Whip and chill well.
***You can use whatever flavor instant pudding you like.

Nutrition Facts : Calories 419.6, Fat 32, SaturatedFat 18.8, Cholesterol 46.8, Sodium 140.1, Carbohydrate 30.3, Fiber 1.1, Sugar 18.9, Protein 5.2

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