Yield = ?

1-1/2 cup cold milk
1 pkg. (4 serving) Instant chocolate pudding
1-1/2 cup Cool Whip

I used “lite” whipped topping and sugar-free pudding to keep the calorie count low. It still tastes rich.)

Pour milk into large bowl. Add pudding mix. Beat 2 minutes with whisk or mixer. Immediately fold in whipped topping. Spread between layers and over top and sides of cake. Keep cake refrigerated.