Ingredients
1 package (13 ounces) Swiss cake rolls
2 3/4 cups cold milk
2 packages (3.9 ounces each) instant chocolate fudge pudding mix
2 cups whipped topping
Directions
Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-inch springform pan with cake slices, completely covering the bottom and sides.
In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving.
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