Here’s another scrumptious dessert fit for all this hot weather.
PINEAPPLE PUDDING CAKE
1 pkg (9 oz) yellow cake mix
1-1/2 c. cold fat-free milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8 oz) fat-free cream cheese
1 can (20 oz) unsweetened crushed pineapple, drained
1 carton (8 oz) frozen fat-free whipped topping, thawed
1/4 c. chopped walnuts, toasted
20 maraschino cherries, well drained
1. Prepare cake mix according to package direction; pour into a 13 X 9-in baking pan coated with cooking spray. Bake at 350 F for 15 to 20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
2. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
Here’s the dirt on this recipe:
2 g. fat (1 g. saturated fat)
1 mg. cholesterol
217 mg. sodium
24 g. carbs
1 g. fiber
3 g. protein