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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Time to make does not include 2 hour chilling time. Ingredients:
1 (18 1/4 ounce) package chocolate cake mix |
1 (15 ounce) can solid-pack pumpkin |
3 cups cold nonfat milk |
2 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix |
1 (8 ounce) package fat free cream cheese |
1 (8 ounce) carton reduced-fat whipped topping |
1/4 cup fat free chocolate fudge topping |
1/4 cup sliced almonds, toasted |
Directions:
1. In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13 x x2 baking dish coated with nonstick cooking spray.
2. Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set.
4. In a small mixing bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
5. Spread over cake. Cover and refrigerate for at least 2 hours.
6. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
7. Refrigerate leftovers.
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