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No-Bake Chocolate Cake Roll

1 cup heavy or whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 (3.25-ounce) package white chocolate or vanilla instant pudding and pie filling mix
3 tablespoons unsweetened cocoa powder - divided use
1 cup milk
1 (9-ounce) package crisp chocolate wafers

Chocolate sprinkles for garnish (optional)

1. In a small bowl, beat heavy cream, powdered sugar and vanilla until stiff; set aside.
2. In another small bowl, stir together pudding mix and 2 tablespoons cocoa; add milk and beat on low speed of mixer until smooth and thickened. Fold in 1 cup of the whipped cream, blending well.
3. Spread about a tablespoon of pudding mixture onto top of each chocolate wafer and then stack 4 or 5 of the "pudding/wafers" on top of each other.
4. On a large sheet of foil, place the stacked wafers on their edges to make one long roll. Wrap tightly and refrigerate several hours, or overnight.
5. Stir remaining 1 tablespoon cocoa into remaining whipped cream
6. Unwrap roll; place on serving tray. Spread whipped cream mixture over entire roll. Garnish with chocolate sprinkles, if desired.
7. To serve, slice diagonally at 45 degree angle. Refrigerate leftovers.

Makes about 12 servings.

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