Following on the heels of the huge success brought to the dessert table by the Swiss Chocolate Delight dessert, I got to thinking about another way to make a dessert out of Little Debbie’s snacks and pudding. Considering there’s no baking involved, the sling of the Swiss Cake Rolls were the most laborious task in making the treat. With a box of Boston Cream Rolls in the pantry, I immediately realized that, due to it’s similarity to the cake rolls, creating a cake out of them and a spring-form pan would likely be just as good, if not better. Grabbing a box each of vanilla and chocolate pudding, I threw it all together and, lo and behold, it was even better than the cake roll dessert. Granted, my dad didn’t think so (he’s partial to chocolate and, apparently, there wasn’t enough in this particular dessert), everyone else seemed to enjoy it very much.
1 package Little Debbie's Boston Cream Rolls (8 cakes)
1 - 3.9 oz. package instant vanilla pudding mix
1 - 3.9 oz. packages instant chocolate pudding mix
2 cups milk, divided
1 - 8 oz. tub whipped topping
1/2 cup mini chocolate chips
Slice each cake roll into eight or nine pieces. In a spring form pan, line the pieces of the cakes along the bottom and sides. In a large bowl, whisk together one cup of milk and the vanilla pudding mix until soft set. Pour the pudding into the cake roll "crust." In the same bowl, whisk the remaining one cup of milk and the chocolate pudding mix together. Pour over the vanilla pudding layer. Refrigerate for one hour. Spread the whipped topping over the pudding. Sprinkle the chocolate chips on top. Refrigerate for at least another two hours before slicing and serving.