Considering that I just finished eating 978 pounds of Thanksgiving food over the weekend… I should probably be making better choices right now. But I just can’t. I justify this by telling myself that if we were REALLY intended to eat healthy immediately following Thanksgiving, the holiday would be moved to June, when we are all stressing out about swimsuits and shorts and how we are going to fit in that dress for the wedding we are going to next month.
But having an epic feast right before Christmas, the holiday whose food representative is a COOKIE? The holiday that takes place in WINTER, the season where we cover ourselves in cozy, deceitful layers?
Well. That just feels like a pregame warm-up, now doesn’t it?
So here we are. Maybe, in a different world, with a different girl… I’d be bringing you a light and colorful salad packed with protein and leftover Thanksgiving turkey. But I am not the girl for that particular job.
We’ve already got our bellies nice and stretched out, we’re wearing our cozy sweatpants that hide the growing belly fat that will sustain us all Winter…so let’s just run with it. And here is my contribution: an icebox cake made from layers of prepackaged snack cakes and pudding.
It might not be light on calories, but it’s certainly light on effort. This creamy, chocolaty crowd-pleaser is a cinch to make, but certainly doesn’t taste like it.
If you’re looking to impress your family without crowding the oven, this is your dessert. It’s especially loved on Saturdays and Sundays, when guests crowd around the television watching football and the idea of eating anything nutritious has gone right out the window.
Life is short. Cake is always the answer!
- 12 ding dongs, cut in half horizontally
- 1 3.4 ounce box instant chocolate pudding mix
- 1 1/2 cups whole milk
- 1 16 ounce container frozen whipped topping, thawed
- Line a 9-inch springform pan with plastic wrap.
- In a large bowl, combine chocolate pudding mix and milk and blend with a wire whisk until thickened. Fold in half of whipped topping.
- Cover bottom of pan with sliced Ding Dongs, cream side up.
- Layer with half of the pudding mixture. Repeat layers and cover with plastic. Refrigerate for several hours or overnight.
- Place springform pan upside down on a plate. Remove pan and carefully peel off plastic wrap. Spread top of cake with remaining whipped topping.
- Keep uneaten cake stored in the refrigerator.
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula