- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
- for 2 minutes or until soft-set. Frost top of cake with pudding.
- Cover and refrigerate for 15 minutes. Top with pie filling. Chill
- until serving. Serve with whipped topping.
- Yield: 24 servings.
Nutritional Facts: 1 piece with 1 tablespoon whipped topping equals 186 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 272 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.