Chocolate Almond Dessert

By carvalhohm

Ingredients

• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 4 cups cold 2% milk
• 2 packages (3.4 ounces each) cook-and-serve chocolate pudding mix
• 1 milk chocolate candy bar (1.55 ounces), chopped
• 3/4 cup sliced almonds, toasted, divided
• 1 cup heavy whipping cream, whipped

Details

Servings 15
Adapted from tasteofhome.com

Preparation

Step 1

Arrange half of cake cubes in an ungreased 13x9-in. dish; set aside. In large saucepan, whisk milk and pudding mixes. Add candy bar. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.

Pour half of pudding over cake cubes. Sprinkle with half of almonds; cover and refrigerate. Transfer remaining pudding to small bowl; cover and refrigerate until chilled.

Arrange remaining cake cubes over dessert. Whisk chilled pudding; fold in whipped cream. Spread over top and sprinkle with remaining almonds. Cover and refrigerate for at least 1 hour. Cut into squares.

1 piece equals 215 calories