Chocolate Bombe

Directions

1. 1
   Line medium glass bowl with plastic wrap.
2. 2
   Cut cake into 12 slices; cut each cake slice diagonally in half to make 2 triangles.
3. 3
   Line prepared bowl with single layer of cake triangles; set remaining cake triangles aside for later use.
4. 4
   Spread 1/2 cup COOL WHIP DIPS over cake layer on bottom of bowl.
5. 5
   Refrigerate until ready to use.
6. 6
   Beat pudding mix and milk in medium bowl with whisk 2 min.
7. 7
   Stir in 1/2 cup of the remaining COOL WHIP DIPS; pour over COOL WHIP DIPS layer in bowl.
8. 8
   Top with remaining cake triangles.
9. 9
   Refrigerate 4 hours or until firm.
10. 10
    Unmold dessert onto platter.
11. 11
    Remove plastic wrap.
12. 12
    Frost dessert with remaining COOL WHIP DIPS.