No Bake Chocolate Cake Roll
|Instant vanilla pudding and pie filling||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
|Cocoa||4 Tablespoon, divided|
|Skim milk||1 Cup (16 tbs)|
|Frozen fat free non dairy whipped topping||8 Ounce, thawed and divided (3 1/2 Cups)|
|Chocolate wafers||9 Ounce, divided (1 Package, Crisp)|
In small mixing bowl stir together pudding mix and 2 tablespoons cocoa.
Add milk; mix well until smooth and thickened.
Fold in 1 cup whipped topping, blending well.
Reserve 3 wafers for garnish.
Spread pudding mixture onto each remaining chocolate wafer; put wafers together in stacks of 4 or 5.
On foil, stand wafer stacks on edge, joining to make one roll.
Wrap tightly; refrigerate 6 hours.
Just before serving, unwrap roll; place on serving tray.
Sift remaining 2 tablespoons cocoa over remaining 2 1/2 cups whipped topping, blending well, spreading over top, sides and ends of roll.
Crush reserved wafers; sprinkle over top of roll.