Favorite Chocolate Pudding Cake - dummies

Favorite Chocolate Pudding Cake

By Rosanne Rust, Cynthia Kleckner

Chocolate . . . yum. Homemade chocolate pudding cake is an indulgence, but don’t feel guilty with this healthier version. This recipe for chocolate pudding cake uses nonfat milk, light cream cheese, and a “lite” whipped topping.

Favorite Chocolate Pudding Cake

Preparation time: 20 minutes

Cooking time: 20 minutes

Yield: 15 servings

1/2 cup soft tub margarine (not light)

1 cup all-purpose flour

1 cup finely chopped pecans

One 8-ounce package light cream cheese or Neufchatel

1 cup powdered sugar

One 8-ounce container frozen, lite whipped topping, thawed

1 small package chocolate instant pudding

1 small package vanilla instant pudding

2 cups very cold nonfat milk

Grated chocolate (optional)

  1. Preheat your oven to 350°F. Combine the margarine, flour, and pecans and press into a 13-x-9-inch glass baking pan. Bake for 20 minutes. Remove from the oven and cool completely.

  2. Blend the cream cheese, powdered sugar, and 1 cup of the thawed whipped topping with a wooden spoon. Gently spread the mixture over the cooled crust.

  3. Whisk together the pudding mixes with the milk and blend until thick. Pour over the cream cheese filling. Top with the remaining whipped topping.

  4. Top with grated chocolate, if desired. Chill for at least 1 hour or up to a few days before serving.

Substitute your favorite flavor of instant pudding. For an island treat, try coconut-cream flavored pudding, and garnish with a few tablespoons of toasted coconut. Don’t substitute nonfat cream cheese for the light or Neufchatel, though.

Per serving: Calories 274 (From Fat 171); Fat 19g (Saturated 6g); Cholesterol 27mg; Sodium 480mg; Carbohydrate 23g (Dietary Fiber 1g); Protein 4g; Potassium 164mg.