Ingredients for Chocolate Heath Dessert
- 1 (18.25 ounce) package chocolate cake mix (or any size prepared according to package directions)
- Amount of water as per chocolate cake mix package directions
- Amount of butter as per chocolate cake mix package directions (if using butter instead of oil)
- Amount of eggs as per chocolate cake mix package directions
- 2 (3.4 ounce) packages instant chocolate pudding mix
- (not used in recipe)
- 2 cups milk
- 2 cups softened vanilla ice cream
- 8 ounces thawed Cool Whip
- 1 cup crushed Heath bars
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How to Make Chocolate Heath Dessert
- Preheat oven to 350°F (175°C).
- Grease the bottom only of a 13x9 inch baking pan.
- In a large bowl, prepare the chocolate cake mix according to package directions, but only using 2/3 of the batter for the cake (reserve the rest for cupcakes).
- Pour the cake batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, in a separate bowl, beat together two (3.4 ounce) packages instant chocolate pudding mix, 2 cups milk, and 2 cups softened vanilla ice cream until smooth and thick.
- Refrigerate the pudding mixture until the cake is completely cool.
- Once the cake is cool, spread the pudding mixture evenly over the top.
- Spread 8 ounces of thawed Cool Whip over the pudding layer.
- Sprinkle approximately 1 cup of crushed Heath bars over the Cool Whip.
- Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
116g
Fat
60g
Carbs
15g
