Chocolate Bombe

Directions

1. 1
   Line 1-1/2-qt.
2. 2
   bowl with plastic wrap.
3. 3
   Cut cake evenly into 12 slices; cut each slice diagonally in half to make two triangles.
4. 4
   Line prepared bowl with single layer of cake triangles, using about 16 of the triangles; set remaining cake triangles aside.
5. 5
   Spread 1/2 cup of the whipped topping over cake slices in bowl; set aside.
6. 6
   Pour milk into medium bowl.
7. 7
   Add dry pudding mix.
8. 8
   Beat with wire whisk 2 min.
9. 9
   or until well blended.
10. 10
    Gently stir in 3/4 cup of the whipped topping; pour into prepared bowl.
11. 11
    Top with the remaining cake triangles; press gently into pudding mixture.
12. 12
    Cover and refrigerate 4 hours or until set.
13. 13
    Unmold dessert onto serving platter.
14. 14
    Remove and discard plastic wrap.
15. 15
    Frost dessert with remaining 1-1/4 cups whipped topping.
16. 16
    Cut into 10 wedges to serve.
17. 17
    Store leftover dessert in refrigerator.