Layered chocolate poundcake with toffee pieces.
Beat the milk and pudding with a wire whisk for 2 minutes.
Let the mixture stand for 5 minutes.
Fold in 2 cups Cool Whip
In a 3 1/2 quart dish, you will layer (1) 1 layer poundcake squares, (2) Skor/Heath pieces (3) hershey's syrup (squeeze on like pancake syrup to taste). You should be able to get a minimum 2 layers, possibly 3 (depending on how much of the cake pieces and mixture you use per layer). I usually use 1 toffee bar per layer, saving one for the top. You will top off the dessert with the Cool Whip mixture, toffee pieces and drizzled chocolate syrup.
Refrigerate 1 hour.
Don't use too much Cool Whip mixture or cake squares with the first layer or you might run short for the other layers!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 92 | ||
Calories from Fat: 32 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 14.6mg | 5 % | |
Sodium 75mg | 3 % | |
Potassium 274.5mg | 7 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.6g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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