Fudgy Chocolate Dessert

By BlueSchmoo

Nutrition Facts: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix (1/2 Box)
• 1 can (15 ounces) solid-pack pumpkin (1/2 Can)
• 3 cups cold fat-free milk (1 1/2 Cup)
• 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix (1 Pkg)
• 1 package (8 ounces) fat-free cream cheese (1/2 Pkg)
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed (1/2 Carton)
• 1/4 cup fat-free hot fudge ice cream topping (2 Tbsp)
• 1/4 cup fat-free caramel ice cream topping (2 Tbsp)
• 1/4 cup sliced almonds, toasted (2 Tbsp)

Details

Servings 20

Preparation

Step 1

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.