Recipes| Cake| Strawberry Triple Chocolate Layered Pudding Cake

Strawberry Triple Chocolate Layered Pudding Cake

Chocolate luxury and fruity freshness: Treat yourself to the best of both worlds with our strawberry lasagna cake, a sophisticated dessert that combines velvety chocolate and fruity sweetness.

1 Dulce de Leche Fondue can (215 g)
1 Original Dark Fondue can (215 g)
125 ml (1/2 cup) granulated sugar
125 ml (1/2 cup) cornstarch
1 litre (4 cups) milk
2 frozen whipped topping (like Cool Whip) containers (1 litre each), thawed
21 ice cream sandwich chocolate cookies
750 ml (3 cups) small sliced strawberries
1 Original Milk Mini Fondue (100 g)

Follow the instructions on the packages to heat the Dulce de Leche Fondue and the Original Dark Fondue.
In a small saucepan, mix the sugar with the cornstarch. Gradually pour the milk into the saucepan. Bring to a boil over medium heat, whisking until thickened. Remove from heat and let cool slightly.
Divide the mixture into two bowls. Add a fondue to each of the bowls, then stir until well combined. Refrigerate until mixtures are cold.
Using a spatula, add half a container of whipped topping to each pudding, gently folding it in until well combined.
Grease a 23 cm × 33 cm (9” × 13”) rectangular pan with cooking spray. Place seven cookies at the bottom of the pan to cover the sur-face. If needed, cut some cookies to make sure the bottom is completely covered.
Pour the Dulce de Leche pudding into the pan, then level the surface. Top with seven cookies. Cover with half of the remaining whipped topping, then level the surface. Top with half the strawberries. Cover with remaining cookies and press down lightly. Pour the Dark Chocolate pudding into the pan and level the surface. Cover with remaining whipped topping, then top with remaining strawber-ries. Refrigerate 3–4 hours, ideally overnight.
When ready to serve, follow the instructions on the package to heat the Original Milk Mini Fondue in the microwave.
Drizzle the fondue over the cake.