Swiss Roll Lush Cake
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Swiss Roll Lush Cake
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This Swiss Roll lush cake is one of the easiest, tastiest icebox cake recipes you'll ever make. It's always a hit, so give it a try!
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Ingredients
- 1 pkg (3.9 oz) instant chocolate pudding mix
- 2 cups whole milk cold
- 2 cups (16 oz) Cool Whip divided
- 48 swiss rolls or swiss cake rolls cut into 5 ths
Instructions
- Get out and measure your ingredients.
- Place the pudding mix and cold milk in a medium-sized bowl.
- Whisk for 2 minutes until it starts to thicken. Place in the fridge for 5 minutes.
- Spread ¼th of the cool whip on the bottom of a 9x13 baking dish.
- Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
- In a medium-sized bowl, stir together another ¼th of the cool whip with ⅓ of the chocolate pudding.
- Stir until smooth.
- Spoon this on top of the swiss rolls and smooth out the top.
- Add another layer of swiss rolls, cut side up. Gently press them down.
- Add the remaining chocolate pudding on top and smooth it out.
- Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
- Top with the remaining cool whip, and smooth it out. Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
- Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
- Serve.
- Enjoy every bite!
Notes
- This cake is super light from the cool whip and pudding layers. It’s one of those desserts you just want to mix everything together and eat it like that. Pure chocolate Heaven.
- Surprisingly this cake cuts very well and serves beautiful slices, the trick is letting it sit long enough. If you don’t have 6 hours (overnight really is best), you can also freeze this for a few hours and then slice. It keeps very well in the freezer and is very good as a frozen dessert as well.
- This cake is super light from the cool whip and pudding layers. It’s one of those desserts you just want to mix everything together and eat it like that. Pure chocolate Heaven.
- Surprisingly this cake cuts very well and serves beautiful slices, the trick is letting it sit long enough. If you don’t have 6 hours (overnight really is best), you can also freeze this for a few hours and then slice. It keeps very well in the freezer and is very good as a frozen dessert as well.
Nutrition Information
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Calories
465kcal
(23%)
Carbohydrates
73g
(24%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Cholesterol
10mg
(3%)
Sodium
405mg
(17%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
150IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
211mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 10mg | 3% |
| Sodium | 405mg | 17% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 211mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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