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Fudgy Chocolate Dessert




Source of Recipe


AHS Co Worker Paula


List of Ingredients




Fudgy Chocolate Dessert

1 package (18-1/4 oz) chocolate cake mix
1 can (15 oz) solid-pack pumpkin
3 cups cold fat-free milk
2 packages sugar-free instant chocolate pudding mix
1 package(8 oz) fat-free cream cheese
1 carton(8 oz) 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

Recipe



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.