The weirdest thing happened last week. I was at work minding my own business and I was sent a fax - like a legit fax from a real fax machine. It was a recipe for Ding Dong Cake. It did not have a sender or number to call back.
I assumed someone would stop by and tell me more but that didn't happen. I decided to take this as the universes way of telling me to make a dessert. My co-workers agreed.
This is a fun dessert! I did adjust the recipe a bit and used swiss cake rolls instead of ding dongs - I'm a sucker for swiss cake rolls and knew they would line the pan nicely*. The cool whip and pudding is light and a fun topping to an already delightful swiss cake roll.
Give it a try!
Swiss Cake Roll No-Bake Cake
2 boxes swiss cake rolls (12 packs of 2)
4 ounces cream cheese, softened
3/4 cup powdered sugar
8 ounces cool whip
2 small boxes instant chocolate pudding
3 cups milk
Chocolate bar for garnish
Unwrap swiss cake rolls and line the bottom of a 9 x 13 pan. Set aside.
In the bowl of a stand mix, combine the cream cheese and powdered sugar until smooth. Fold in cool whip. Spread cool whip mixture over the swiss cake rolls to cover completely.
In a medium bowl, whisk together the pudding mix and milk until smooth. Let set a couple minutes until it's a little thicker - I find it easier to work with when a little set. Pour pudding on top of cool whip and smooth to cover the whole pan.
Refrigerate a few hours, or overnight, to set. To garnish, use a citrus zester to shave chocolate on top. Serve chilled. Store in the refrigerator.
Source: it's still a mystery!
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*Don't make the mistake I made and split a swiss cake roll with your hubby because you "should" have enough. Turns out I was 2 short so one piece of the cake was just cool whip and pudding. Opps! You will need all 12 packs.
