Beat pudding mix and milk in 3 1/2 or 4 1/2 quart slow cooker sprayed with cooking spray with wire whisk for 2 minutes
Prepare cake batter as directed on package; slowly pour over pudding in slow cooker. (Do Not Stir) Cover.
Cook on LOW 2 1/2 to 3 hours (or on HIGH 1 1/2 to 2 hours) or until toothpick inserted in cake comes out clean. Top with mini chips. Turn off heat. Let slow cooker stand, covered, 30 min. or until pudding is thickened. Serve topped with Cool Whip.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 84 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 4.2mg||1 %|
|Sodium 467.6mg||16 %|
|Potassium 259.2mg||7 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 44.6g|
|Protein 4.5g||6 %|
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Calories per serving: 277
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