1 small box chocolate pudding
1 small box vanilla pudding
1 large container whipped topping (Cool Whip)
1 – 2 Heath candy bars, chilled
Bake the cake and cool. Make the pudding according to package directions, combining the chocolate and vanilla. Break half the cake in pieces and put it in the bottom of a large rectangular dish. You could also make this in a trifle bowl.
Put half the pudding on top by dropping spoonfuls of it, then spreading it around with the back of the spoon. Spread about half the Cool Whip on top of the pudding. You might not need to use half the container, but use enough to cover everything well. Repeat layers. Chop the candy bars and sprinkle on top the last layer of Cool Whip.
The dish I use ends up being packed full. Half way through I always think it won’t fit, but I sort of press the pudding down on the cake and amazingly it all fits. The Heath bars on top help to keep the Cool Whip from sticking to plastic wrap or foil that I use to cover the dish. Refrigerate until ready to eat.
Recipe from www.glutenfreehomemaker.com