ELAINE'S DECADENT DEVILISH SUNDAE
2 (4 serving size) chocolate instant pudding mix
2 (12 oz.) Cool Whip
1 Duncan Hines chocolate cake mix
1 c. pecans, chopped
Make pudding according to directions on box. Refrigerate until done. Bake cake according to directions on box and cool completely. Cut cake in half.
In a large glass serving bowl (a large salad bowl), crumble half of the chocolate cake in bottom. Place half of the pudding mixture on top of cake. Place
half of the Cool Whip on top of pudding and half of the pecans on top of Cool Whip.
Repeat layers, cake, pudding, Cool Whip and ending with nuts on top. Refrigerate until ready to serve. To serve, use large serving spoon and scoop out to
get all layers.
2 (4 serving size) chocolate instant pudding mix
2 (12 oz.) Cool Whip
1 Duncan Hines chocolate cake mix
1 c. pecans, chopped
Make pudding according to directions on box. Refrigerate until done. Bake cake according to directions on box and cool completely. Cut cake in half.
In a large glass serving bowl (a large salad bowl), crumble half of the chocolate cake in bottom. Place half of the pudding mixture on top of cake. Place
half of the Cool Whip on top of pudding and half of the pecans on top of Cool Whip.
Repeat layers, cake, pudding, Cool Whip and ending with nuts on top. Refrigerate until ready to serve. To serve, use large serving spoon and scoop out to
get all layers.
