Fudgy Chocolate Dessert
Ingredients
1 chocolate cake mix
1 – 15 oz. can solid-pack pumpkin
3 cups cold fat-free milk
2 reg. size packages sugar-free instant chocolate pudding mix
1 – 8 oz. pkg fat-free cream cheese, softened
1 – 8 oz. carton frozen reduced-fat whipped topping, thawed
1/4 cup fat-free hot fudge ice cream topping
1/4 cup fat-free caramel ice cream topping
1/4 cup sliced almonds, toasted
Directions
~Preheat oven at 375°.
~In a large bowl, combine cake mix and pumpkin. Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray. Bake for 20 to 25 minutes. Cool completely on a wire rack.
~In a large bowl, whisk milk and pudding mixes for two minutes. Let stand for two minutes.
~In a small bowl, beat cream cheese until smooth. Add pudding. Beat until well blended. Spread over cake. Cover and refrigerate for at least two hours.
~Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings. Sprinkle with almonds.
~Refrigerate leftovers.