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Chocolate Cream Pudding Dessert


  • 1/4 cup cold butter, cubed
  • 1 cup all-purpose flour
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • Artificial sweetener equivalent to 2 tablespoons sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1-1/2 cups cold fat-free milk
  • 1 package (1/4 ounces) instant sugar-free chocolate pudding mix


  • 1. In a small bowl, cut butter into flour until crumbly. Press into an 11x7-in. baking dish coated with cooking spray. Bake at 350° for 15-18 minutes or until lightly browned. Cool completely.
  • 2. In a large bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust.
  • 3. In another large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cream cheese. Top with remaining whipped topping.

Nutrition Facts

1 each: 134 calories, 6g fat (0 saturated fat), 6mg cholesterol, 184mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.


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