Chocolate Peanut Butter No-Bake Cake
This recipe makes 12 servings with 220 calories, 4g of protein, and 11g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have baker's semi-sweet chocolate, jell-o chocolate flavor instant pudding, cool whip whipped topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes.
Instructions
Add milk to peanut butter in medium bowl, beating with wire whisk until well blended.
Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
Reserve 5 of the wafers for later use.
Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring.
Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
Crush remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.