ok - my kids HATE that I call this "Ding-Dong Dessert" - but whatcha gonna do??? It is what it is.
This was the recipe I entered last month in our recipe swap. It is SOOOOO simple. AND if you don't happen to have any half & half on hand, that is fine. Just use Milk, reducing it to 1 1/2 C instead of the 2 C the side of the box calls for.
1 Box Ding-Dongs (or ho-hos, or swiss cake rolls)
1 Large container Cool Whip, divided
Hershey’s Chocolate syrup
1 Box Instant Chocolate Pudding Mix
1 C Half-and-Half
1 C milk
1 Hershey’s chocolate bar (optional)
Chop snack cakes into bite-size pieces, set aside. Mix HALF of the Cool Whip with some Chocolate Syrup (to desired taste), chill until ready to assemble. Whisk pudding mix into 1 C half & half and 1 C milk. Let refrigerate 5 min or until set. Layer in trifle bowl in following order: Cake bites, pudding, Cool Whip. Repeat. Top with remaining Cool Whip and garnish with chocolate bar shavings.
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