1 1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 squares BAKER'S Semi-Sweet Chocolate
1 LU Le Petit Beurre Biscuit
How to Make It
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 biscuit; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.
Nutritional Information Calories: 320 Total fat: 17 g Saturated fat: 5 g Cholesterol: 45 mg Sodium: 440 mg Carbohydrate: 43 g Dietary fiber: 2 g Sugars: 28 g Protein: 5 g Vitamin A: 2% DV Vitamin C: 0% DV Calcium: 8% DV Iron: 15% DV
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