Frozen Chocolate Pudding and Wafer Cake

 (No-Bake, 3-Ingredients)

Makes one 9-by-5-inch cake, about 9 one-inch thick slices

one 8-ounce package chocolate wafers, about 27 wafers (cake is 9 wafers in length x 3 stacks high = 27 wafers)

two 8-ounce containers Cool Whip or whipped topping

two 3.9-ounce packages chocolate instant pudding

about 1/3 cup mini M&M’s, optional for garnishing

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.

Notes: Make sure you use Instant Pudding, not Cook-and-Serve; two containers/packages each of Cool Whip and pudding are necessary. I made the recipe using Fat Free Cool Whip and it works just fine as would Lite or full-fat/regular. I’m sure Sugar-Free Pudding ‘works’ theoretically but I’m not sure how it tastes because I used regular instant chocolate pudding, as shown. I’m sure you could make this cake making your own whipped cream by whipping heavy cream, and incorporating cocoa powder, sugar or confectioner’s sugar into it, or making your own chocolate pudding from scratch and incorporating that into homemade whipped cream, and applying that mixture to the wafers; however I do not know the ratios and it’s more work than I am interested in doing for a fun and little dessert.