Chocolate Layered Dessert

• 3 c. cold milk
• 2 pkg. (4 serving size) Jell-O chocolate flavor instant pudding and pie filling
• 1 pkg. (12 oz.) marble pound loaf, cut into 1/2 inch cubes
• 1/2 c. chocolate syrup
• 4 pkg. (1.4 oz. each) chocolate-covered English toffee bars, chopped
• 1 tub (8 oz.) Cool Whip nondairy whipped topping, thawed

1. Pour milk into large bowl.
2. Add pudding mixes.
3. Beat with wire whisk 2 minutes.
4. Let stand 5 minutes.
5. Gently stir in 2 cups of the whipped topping.
6. Arrange 1/2 of the cake cubes in a 3 1/2-quart serving bowl.
7. Drizzle with 1/3 of the chocolate syrup. Layer with 1/2 of the chopped candy bars and 1/2 of the pudding mixture.
8. Repeat layers, ending with pudding mixture.
9. Refrigerate 1 hour or until ready to serve.
10. Garnish with remaining whipped topping.
11. Sprinkle with additional chopped candy bars, if desired. Sprinkle with chopped nuts (optional).
12. Store leftover dessert in refrigerator.
13. Makes 12 servings.

cold milk, chocolate syrup, chocolatecovered, nondairy whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048438 (may not work)