Ingredients
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1 (18 1/4 ounce) package chocolate cake mix
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3 cups nonfat milk, cold
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2 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix
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1 (8 ounce) package cream cheese
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1 (8 ounce) carton whipped topping
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1/4 cup caramel topping (as for ice cream)
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1/4 cup sliced almonds, toasted
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1 (15 ounce) can solid-pack pumpkin
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1/4 cup hot fudge topping (as for ice cream)
Instructions
- Preheat oven to 375 degrees F, & spray 13"x9" glass baking dish with nonstick cooking spray.
- In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish.
- Bake 20-25 minutes or until toothpick inserted near center comes out clean.
- Cool completely on wire rack.
- In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set.
- In small mixing bowl, beat cream cheese until smooth.
- Add pudding & beat until well blended.
- Spread over cake, then cover & refrigerate at least 2 hours.
- Before serving, spread whipped topping over dessert.
- Drizzle with fudge & caramel toppings, & sprinkle with almonds.
- Refrigerate left-overs, if there are any!