Water, vegetable oil and eggs as called for on cake mix box
4
cups milk
4
teaspoons grated orange peel
2
boxes (4-serving size each) vanilla instant pudding and pie filling mix
1
cup chocolate-flavor syrup
2
cans (15 oz each) mandarin orange segments, drained
1
container (8 oz) frozen whipped topping, thawed
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2
Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
3
Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
4
Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
5
Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.
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Do you like the flavor of white chocolate? Use white chocolate instant pudding and pie filling mix instead of vanilla.
If you don't have a bowl big enough to hold this crowd-size dessert, two smaller bowls will work just as well.
For an extra-special treat, decorate with chocolate-dipped orange segments. Dip half of each orange segment into melted chocolate and place on a waxed paper-covered cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Just before serving, arrange dipped oranges on top of dessert.
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Nutrition Facts are not available for this recipe
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