1 1/2 boxes (13 oz each) Swiss Cake Rolls
2 3/4 cups Milk
2 pkgs (3.9 oz each) Instant Chocolate Fudge Pudding Mix
2 cups Whipped Topping
Cut each cake roll into six slices. Reserve any broken chocolate coating for garnish. Line the bottom and sides of a spring from pan with cake slices, covering completely.
Whisk milk and pudding mixes for about 2 minutes. It will be thick. Spread on the bottom layer of cake rolls. Cover with whipped topping. Sprinkle with the broken chocolate pieces. Refrigerate for 2 hours before serving.
