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Chocolate Layered Dessert



3 cup milk, cold
2 small instant chocolate pudding
8 oz cool whip topping, thawed
1/2 cup chocolate syrup
12 oz prepared marble pound cake cut int, o 1/2 cubes
4 heath bars, 1.4 oz each, chopped

Pour milk into a large bowl. Add pudding. Beat with a wire whisk for 2
minutes. Let stand for 5 minutes. Gently stir in 2 cups of Cool Whip.
Arrange half of the cake cubes in a 3-1/2 quart serving bowl. Drizzle
with half of the chocolate syrup. Add half of the chopped candy bars
then half of the pudding mixture. Repeat layers ending with pudding
layer. Refrigerate for at least 1 hour or until ready to serve.
Garnish with remaining whipped topping. Sprinkle with additional
hopped candy if desired. Store any leftovers in refrigerator.


Servings: 12



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