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Chocolate Almond Dessert

 Chocolate Almond Dessert
Who wouldn’t love this rich and decadent finale? It’s absolutely perfect for any special occasion. —Heidi Hall, North St. Paul, Minnesota
15 ServingsPrep: 20 min. Cook: 10 min. + chilling


  • 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


  • Arrange half of the cake cubes in an ungreased 13-in. x 9-in. dish;
  • set aside. In a 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 the pudding over cake cubes. Sprinkle with half of the
  • almonds; cover and refrigerate. Transfer remaining pudding to a
  • 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. Yield: 15 servings.
Nutritional Facts: 1 piece equals 215 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 211 mg sodium,

2 of 2

Chocolate Almond Dessert (continued)

Nutritional Facts: 26 g carbohydrate, 1 g fiber, 5 g protein.