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Fudgy Chocolate Dessert
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1 package (18-1/4 ounces) chocolate cake mix
1 can (15 ounces) solid-pack pumpkin
3 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
1 package (8 ounces) fat-free cream cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup fat-free hot fudge ice cream topping
1/4 cup fat-free caramel ice cream topping
1/4 cup sliced almonds, toasted
In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread
evenly into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at
375° for 20-25 minutes or until a toothpick inserted near the center comes
out clean. Cool completely on a wire rack. In a large bowl, whisk milk and
pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In a
small 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.
Yield: 20 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |