Fudgy Chocolate Dessert

• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (15 ounce) can solid-pack pumpkin
• 3 cups cold nonfat milk
• 2 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix
• 1 (8 ounce) package fat free cream cheese
• 1 (8 ounce) carton reduced-fat whipped topping
• 14 cup fat free chocolate fudge topping
• 14 cup sliced almonds, toasted

1. In a large bowl, combine cake mix and pumpkin (mixture will be thick).
2. Spread evenly into a 13"x"x2" baking dish coated with nonstick cooking spray.
3. Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean.
4. Cool completely on wire rack.
5. In a large bowl, whisk milk and pudding mixes for 2 minutes.
6. Let stand for 5 minutes or until soft-set.
7. In a small mixing bowl, beat cream cheese until smooth.
8. Add pudding; beat until well blended.
9. Spread over cake.
10. Cover and refrigerate for at least 2 hours.
11. Just before serving, spread whipped topping over dessert.
12. Drizzle with fudge and caramel toppings; sprinkle with almonds.
13. Refrigerate leftovers.

chocolate cake, solidpack pumpkin, cold nonfat milk, sugar, cream cheese, topping, chocolate fudge topping, almonds

Taken from www.food.com/recipe/fudgy-chocolate-dessert-154755 (may not work)