3.9 oz jell-o chocolate fudge flavor pudding instant
1 cup milk cold
0.3 cup powdered sugar
2 oz baker's semi-sweet chocolate
1.5 cups cool whip lite whipped topping divided thawed
Equipment
frying pan
oven
whisk
wire rack
aluminum foil
ziploc bags
Directions
Prepare cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter. Cool cake in pan 15 min.; invert onto wire rack.
Remove pan; cool cake completely.
Cut cake into pieces and arrange on platter as shown in diagram for the piano and piano bench; set aside. Discard cake trimmings or reserve for snacking.
Beat dry pudding mix, sugar and milk with whisk 2 min. Stir in 1 cup COOL WHIP; use to frost piano and bench pieces.
Spread remaining COOL WHIP into rectangle on top of piano as shown in photo.
Melt chocolate as directed on package; pour into resealable plastic bag. Seal bag.
Cut small piece off 1 bottom corner of bag; use to draw piano keys on cake. Use any remaining chocolate to draw small music notes on cookie; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.
