Viewing 0 reply threads
  • Author
    Posts
    • #276234

      Makes: 12 servings

      1 cup milk
      1/2 tsp. orange extract
      1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
      1/2 cup POLLY-O Original Ricotta Cheese
      1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, chopped, divided
      1 Tbsp. butter
      1 pkg. (10.75 oz.) prepared pound cake, cut horizontally into 4 slices
      1 cup thawed COOL WHIP Whipped Topping

      POUR milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add ricotta cheese and half of the chocolate; mix well.

      PLACE bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice.

      MICROWAVE remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.

      Size-Wise: Enjoy your favorite foods while keeping portion size in mind.

      Variation: Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, reduced fat pound cake and COOL WHIP LITE Whipped Topping.

      Substitute: Substitute 2 Tbsp. orange liqueur or orange juice for the 1/2 tsp. orange extract.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.