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Ingredients
- Directions:
- 1 pkg. (9 oz.) yellow cake mix
- 1 ½ C. cold 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, well drained
- 1 carton ( 8 oz.) frozen fat-free whipped topping, thawed
- 1/4 C. chopped walnuts, toasted
- 20 maraschino cherries, well drained
- ● Prepare cake mix batter according to package directions; pour into a 13 in. x 9 in. baking pan coated with cooking spray.
- ● Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- ● 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.
- !
Details
Servings 20
Preparation
Step 1
131 calories/serving
Note: I have made the cake using 2 cups of milk and substituting pecans for the walnuts. The cake turned out great
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