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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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A lightened up version (if there can be one) of Ding Dong Cake that I found in Illinois Country Living. My family likes it for a twist on our usual rotation of chocolate desserts. :) Prep time does not include refrigeration although it does not take long since you use instant pudding. Ingredients:
8 -9 ding dong chocolate snack cakes |
1 (8 ounce) package low-fat cream cheese |
1/2 cup sugar (can substitute with splenda) |
1 teaspoon vanilla |
16 ounces cool whip lite (divided) |
2 (1 ounce) boxes sugar-free instant chocolate pudding mix |
1 (1 ounce) box sugar-free instant vanilla pudding mix |
3 cups low-fat milk |
1/4 cup mini chocolate chip, if desired |
Directions:
1. Slice Ding Dongs in half lengthwise and place in a 9x13 pan, cream side up.
2. Soften cream cheese and mix with the sugar, vanilla and 1/2 of the Cool Whip.
3. Mix until smooth and spread over the Ding Dongs.
4. Mix all three puddings with the 3 cups of milk. When thick, spread over cream cheese mixture.
5. Spread the rest of the Cool Whip on top.
6. Sprinkle with the mini chocolate chips, if desired.
7. Refrigerate until ready to serve.
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