Chocolate Bombe

265 10
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Pound cake, whipped topping and chocolate pudding - put them all together and what do you get? Our no-bake Chocolate Bombe dessert - deliciously simple and simply delicious.

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What You Need

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Make It

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  • Line 1-1/2-qt. bowl with plastic wrap. Cut cake evenly into 12 slices; cut each slice diagonally in half to make two triangles. Line prepared bowl with single layer of cake triangles, using about 16 of the triangles; set remaining cake triangles aside. Spread 1/2 cup of the whipped topping over cake slices in bowl; set aside.
  • Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 3/4 cup of the whipped topping; pour into prepared bowl. Top with the remaining cake triangles; press gently into pudding mixture. Cover and refrigerate 4 hours or until set.
  • Unmold dessert onto serving platter. Remove and discard plastic wrap. Frost dessert with remaining 1-1/4 cups whipped topping. Cut into 10 wedges to serve. Store leftover dessert in refrigerator.

Size Wise

Enjoy a serving of this easy-to-make chocolate dessert on occasion, but be sure to keep portion size in mind.

Special Extra

Use a vegetable peeler to shave half of an unwrapped square of room-temperature Baker's Chocolate over top of bombe just before serving.


Prepare as directed, using regular Cool Whip Whipped Topping.


  • 10

Nutritional Information

Serving Size 10
Calories 210
% Daily Value
Total fat 9g
Saturated fat 4g
Cholesterol 20mg
Sodium 310mg
Carbohydrate 30g
Dietary fibre 1g
Sugars 12g
Protein 3g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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