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Chocolate Pirouette-Crusted Cake Recipe

Print This Recipe Print This Recipe | Back to Category: Fudge, Nuts, Simple/Quick

Ingredients

1 box (19.6 oz.) Pepperidge Farm® Chocolate Fudge 3 Layer Cake
1/2 canister (14.1 oz.) Pepperidge Farm® Chocolate Hazelnut Crème-filled Pirouettes (about 18)

Method

  1. Thaw cake according to package directions. Place on platter.

  2. Cut the cookies to about 2 1/2″ in length. Place the cookies upright, side-by-side, all around the edge of the cake, pressing gently into the frosting. Place any leftover cookies on top of the cake. Serve immediately.

Note: This cake can be prepared up to 2 days ahead. Store in refrigerator.

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