- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 8:45 pm by .
- September 10, 2009 at 8:45 pm #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.
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