Prepare a 9-by-5-inch loaf pan by lining it with aluminum foil and
leave overhang over the sides. I sprayed my pan with Pam for
Baking, just to be safe. Line the pan with 9 wafers down the center
(the more centered they are down the middle of the pan, the easier
it will be to cover the sides of the cake in the final step). 9 wafers fit
perfectly and snugly in my pan; set aside.
In a large mixing bowl combine one container of Cool Whip and one
package of pudding and stir until smooth and combined, working
quickly as the pudding will start setting up as time elapses. Spread
about half the mixture over the wafers in a smooth, even flat layer.
Add another flat 9-wafer layer of wafers and spread the remaining
chocolate-whipped topping mixture over them. Add another flat 9-
wafer layer of wafers; set pan aside.
In the same large mixing bowl combine the second container of
Cool Whip and the second package of pudding and stir until smooth
and combined. Spread half the mixture over the third row of wafers.
With the remaining chocolate-whipped topping mixture, carefully
apply it to the sides of the wafer cake using a spatula or knife to
push it down the sides of the cake, covering the sides as best you
can so that they will not be lacking in chocolate-whipped topping
coverage or ‘bald’. Cover pan with foil or plasticwrap and place in
the freezer to set up for at least 6 hours, overnight or 24 hours in
advance is better, since the wafers will soften slightly from the
chocolate mixture as time passes.
Before serving, optionally garnish with M&M’s (or chocolate
shavings, sprinkles; or try coconut flakes, slivered almonds, toffee
bits, crushed Butterfingers, diced peanut butter cups – don’t garnish
until serving if using M&M’s because the color will begin to bleed
and run). Lift cake out of loaf pan by holding the overhang and
place on a cutting board, slice and serve. I try to slice where I know
there’s a slight space or gap between the wafers rather than slicing
through them. Cake will keep for up to one week in the freezer.
Originally Submitted
2/19/2015
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