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chocolate cake solid pack pumpkin cold nonfat milk sugar cream cheese topping chocolate fudge topping almonds
Viewed: 42 - Published at: 3 years agoIngredients
- 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
- 14 cup fat free chocolate fudge topping
- 14 cup sliced almonds, toasted
Method
- 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.
- Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean.
- Cool completely on wire rack.
- In a large bowl, whisk milk and pudding mixes for 2 minutes.
- Let stand for 5 minutes or until soft-set.
- In a small mixing bowl, beat cream cheese until smooth.
- Add pudding; beat until well blended.
- Spread over cake.
- Cover and refrigerate for at least 2 hours.
- Just before serving, spread whipped topping over dessert.
- Drizzle with fudge and caramel toppings; sprinkle with almonds.
- Refrigerate leftovers.
