OREO® Candy Shop Pudding

Ingredients

• 0.5 cup chocolate syrup divided
• 2 cups chocolate-coated caramel-peanut nougat bars divided chopped
• 3 cups milk cold
• 2 pkg oreo cookies 'n creme flavor pudding instant (4-serving size each)
• 12 oz marble pound cake divided prepared cut into 14 slices,
• 1.5 cups cool whip whipped topping thawed ()

Equipment

• bowl
• frying pan
• whisk

Directions

1. Pour milk into large bowl.
2. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.
3. Place 7 of the cake slices in 13x9-inch pan; drizzle with half of the chocolate syrup. Cover with layers of half each of the pudding mixture and chopped chocolate bars. Top with layers of remaining cake slices, chocolate syrup and pudding mixture; sprinkle with remaining chopped chocolate bars.
4. Serve immediately or cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.