On a hot day, while searching for a quick recipe that didn't require the use of the oven, I came across this wonderful dessert idea in a Taste of Home magazine. And seeing as how my dad loves chocolate pudding, I knew I couldn't go wrong with this one. After we each had a slice after dinner, we put the remaining half of it back in the fridge to save for the next day. When I uncovered the dessert, there were only three pieces left instead of four. Apparently my dad had really liked the treat and not even the challenges of the spring form pan stopped him from getting another slice in the wee hours of the morning.
1 package Little Debbie's Swiss Cake Rolls (12 cakes)
2 - 3.9 oz. packages instant chocolate pudding mix
1-3/4 cups milk
1 - 8 oz. tub whipped topping
Slice each cake roll into eight pieces, reserving the chocolate pieces that fall off. In a spring form pan, line the pieces of cake rolls along the bottom and sides. In a large bowl, whisk together the milk and pudding mixes. When soft set, pour the pudding into the cake roll "crust." Refrigerate for one hour. Spread the whipped topping over the pudding. Sprinkle the chocolate pieces on top. Refrigerate for at least another two hours before slicing and serving.