No-Cook Butterscotch-Almond Layer Cake |
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Prep Time: 8 Minutes Cook Time: 6 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Ingredients:
1 (1-ounce) package sugar-free butterscotch instant pudding mix |
1 cup fat-free milk |
2 cups frozen reduced-calorie whipped topping, thawed and divided |
1 (10-ounce) loaf frozen low-fat pound cake (such as sara lee) |
1/3 cup fat-free hazelnut-flavored coffee creamer |
1/4 cup slivered almonds, toasted |
Directions:
1. Prepare pudding mix according to package directions using 1 cup fat-free milk. Cover and chill 10 to 15 minutes or until firm. Fold 1 cup whipped topping into pudding.
2. Remove cake from loaf pan and slice cake lengthwise into 4 slices. Brush coffee creamer evenly over each slice. Return 1 cake slice to bottom of loaf pan; top with 1/2 cup pudding mixture, spreading to edge of slice. Repeat process with remaining cake slices and pudding mixture, ending with pudding. Top with remaining 1 cup whipped topping.
3. Cover and chill at least 8 hours. Sprinkle with toasted almonds just before serving. Cut into slices.
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