Fudgy Chocolate Dessert
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 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
- 1⁄4 cup fat free chocolate fudge topping
- 1⁄4 cup sliced almonds, toasted
directions
- 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.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>