- 1 10in. angel food cake
- 1 can freeze whipped topping
- 1 can non-instant chocolate pudding mix
- 1 bar milk chocolate
1. Tear the angel food cake into small pieces in a cake pan.
2. Spread chocolate pudding mix on top of the cake.
3. Spread whipped topping on top of the chocolate pudding.
4. Grate chocolate bar on top of the whipped topping.
5. Put in the fridge for 1 hour.