Prepare mousse with the milk according to package directions. Refrigerate 1 hour or place in freezer 30 minutes or until set. Unroll cake, fill with mousse and reroll. Wrap in plastic wrap and freeze until firm, at least 8 hours. (For longer storage, wrap over with foil; freeze up to 1 month).
To serve, unwrap cake and transfer to serving platter. Drizzle with chocolate fudge topping and let stand at room temperature about 30 minutes to soften mousse.
By Robin from Washington, IA
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