Kitchen notes · a little help before you start
Swiss Cake Roll Cake (No-Bake)
Swiss Cake Roll Cake (No-Bake) is made with swiss cake rolls, instant chocolate pudding mix, and cold whole milk.
- Prep
- 20 min
- Total
- 380 min
- Original yield
- Serves 12
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
instant chocolate pudding mix
In the method: Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken.
cold whole milk
In the method: Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken.
cool whip (divided)
In the method: Spread 1/4th of the cool whip on the bottom of a 9x13 baking dish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3.9 ounce instant chocolate pudding mixIngredient note
Source: 2 cups cold whole milkIngredient note
Source: 16 ounces cool whip (divided)Ingredient note
Source: 48 swiss cake rolls (cut into 5ths)
How to make it
0 of 10 steps completeMake room for Swiss Cake Roll Cake (No-Bake)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
A little more help as you go
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the baking dish. Start with this step: Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken.
Is there another preparation step to plan for?
Keep the whisking step in its stated place in the preparation.
Additional recipe notes
If you want to substitute the pudding for a different flavor, see some ideas above. This needs to chill at least 6 hours if not overnight for best results. This can be frozen, see above on how to do that.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecountrycook.net. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.