Spread 1/4th of the Cool Whip over the bottom of a 9" x 13" baking dish.
16 ounces Cool Whip
Layer slices of Swiss cake rolls over Cool Whip and gently press them into it. With the cut side out, place more slices around the edge of the baking dish.
48 Swiss cake rolls
Combine 1/4th of the Cool Whip with 1/3rd of the chocolate pudding, mix well then spread evenly over the layer of Swiss cake rolls.
16 ounces Cool Whip
Add another layer of Swiss cake roll slices, gently pressed into pudding mixture, then another layer of pudding mixture. Add the final layer of swiss cake rolls on top of the pudding.
Finish the cake with the remaining Cool Whip, smoothing it out over the rolls.
Cover with plastic wrap and refrigerate for at least 6 hours, overnight if possible.
Before serving, garnish with more Swiss cake roll slices or the chocolate flakes left when slicing the Swill cake rolls.
Notes
Freeze the cake for a few hours before slicing if you are short of time and don’t have time to refrigerate for the 6+ hours the cake needs to fully set. Try it frozen! This Swiss roll cake recipe freezes great! Just keep it wrapped with plastic wrap and put in the freezer then either eat frozen (it’s a yummy frozen dessert) or let it thaw and eat chilled.Store in the refrigerator topped with plastic wrap for up to five days before freezing the leftovers or throwing away.