1 angel food cake (home made or store bought)
1 8 oz. tub cool whip
2 lg. pkg. of cooked chocolate pudding
1 sm. chocolate bar.
Tear up angel food cake into bite size chunks and place in a 9” x 13”. Prepare 2 boxes of chocolate cooked pudding as directed on the package. Cool slightly and pour over cake. Refrigerate until cool; cover with cool whip or whipped cream. Garnish with a shaved chocolate bar. (Sugar free cooked pudding and light cool whip may be used for a lower calorie dessert.
This is Roberta Priestley's recipe. I enjoyed this recipe when Roberta's sister, Adelaide Linford, served this at a meeting with the Temple City Ward bishopric. It was so good I could hardly wait to make it! I did make it using instant pudding, and it just wasn't the same as when Adelaide made it. So, I would suggest that you do make this recipe, use the cooked pudding.