Chocolate Swirl Pudding cake

1 package (13 ounces) Swiss cake rolls ( you can cut these into 6 slices and use 2 boxes)

2-3/4 cups cold milk

2 packages (3.9 ounces each) instant chocolate fudge pudding mix

2 cups cool whip

1.Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. spring form pan with cake slices, completely covering the bottom and sides.

2.In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating.

3.Cover and refrigerate for at least 2 hours before serving. 
Yield: 12 servings.