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Chocolate Swirl Delight

 Chocolate Swirl Delight
“I made a few alterations to a great recipe and ended up with an impressive dessert,” says Lynne Bargar from Saegertown, Pennsylvania. “Everyone loves its light texture and chocolaty flavor.”
12 ServingsPrep: 20 min. + chilling


  • 1-1/2 boxes (13 ounces each) Swiss cake rolls
  • 2-3/4 cups cold milk
  • 2 packages (3.9 ounces each) instant chocolate fudge pudding mix
  • 2 cups whipped topping
  • Fresh raspberries, optional


  • Cut each cake roll into six slices; set aside any chocolate coating
  • that separates from rolls for garnish. Line a 9-in. springform pan
  • with cake slices, completely covering the bottom and sides.
  • In a small bowl, whisk milk and pudding mixes for 2 minutes (mixture
  • will be thick). Pour over cake. Spread with whipped topping.
  • Sprinkle with any reserved chocolate coating and garnish with
  • raspberries if desired.
  • Cover and refrigerate for at least 2 hours before serving. Yield: 12
  • servings.