Chocolate Pumpkin Dessert
- Number of Servings: 20
Ingredients
1 pkg (18- ¼ oz.) sugar free devil's food mix1 can (15 oz) solid packed pumpkin3 cups cold fat free milk2 pkg (1.4 oz each) sugar free instant chocolate pudding1 pkg (8 oz) fat-free cream cheese1 carton (8 oz.) frozen reduced-fat whipped topping¼ cup fat-free sugar free hot fudge ice cream topping¼ cup fat-free caramel ice cream topping¼ 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. x 2-in. baking dish coated with cooking spray.
Bake at 375 degrees for 20-25 minutes or until toothpick inserted in 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 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.
Number of Servings: 20
Recipe submitted by SparkPeople user BEVNPICARD.
Bake at 375 degrees for 20-25 minutes or until toothpick inserted in 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 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.
Number of Servings: 20
Recipe submitted by SparkPeople user BEVNPICARD.
Nutritional Info Amount Per Serving
- Calories: 178.7
- Total Fat: 2.1 g
- Cholesterol: 2.8 mg
- Sodium: 318.6 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.3 g
- Protein: 5.3 g
Member Reviews