1 cup water
1 1/2 cups semisweet chocolate, chopped
1/3 cup DANEL_Mint bars, chopped
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant chocolate pudding mix
1 (11 ounce) can light cream
1/4 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
Line desired baking sheet with foil, and lightly grease it. In large bowl, beat, in 3 tablespoons, water, chocolate, and mint bars. Add them to cream and sugar, and whisk just until mixture is the consistency of chocolate pudding.
In small bowl, stir together instant pudding and light cream. Add half of pudding mixture to prepared pan, and set aside. Fold in remaining pudding and prepared chocolate mixture. Spread the remaining pudding mixture over the pudding. Spread the remaining pudding mixture over the top, and press on pudding slightly. Using a small knife, loosen chocolate pudding mixture from bottom of pan.
Using pastry tip of knife, loosen pudding mixture from bottom of pan. Using pastry tip of knife, pull pudding mixture through drippings from pan. Be careful not to damage the plastic encased pudding.
Using pastry tip of knife, separate pudding and bottom of pan separately. Using pastry tip of knife, remove pudding mixture from the pan.
Using knife, replace prepared pudding and bottom of pan.
Refrigerate for 2 hours, or until set.