Ingredients
1 package chocolate cake mix (regular size)1 can (15 ounces) solid-pack pumpkin3 cups cold fat-free milk2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix1 package (8 ounces) fat-free cream cheese1 carton (8 ounces) frozen reduced-fat whipped topping, thawed1/4 cup fat-free hot fudge ice cream topping1/4 cup fat-free caramel ice cream topping1/4 cup sliced almonds, toasted
Preparation
In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13x9-in. baking dish coated with cooking spray.
Bake at 375° for 20-25 minutes or until a toothpick inserted in 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.
