Fudgy Chocolate Dessert

• 1 package chocolate cake mix (regular size)
• 1 can (15 ounces) solid-pack pumpkin
• 3 cups cold fat-free milk
• 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
• 1 package (8 ounces) fat-free cream cheese
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1/4 cup fat-free hot fudge ice cream topping
• 1/4 cup fat-free caramel ice cream topping
• 1/4 cup sliced almonds, toasted

1. 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.
2. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
4. 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.
5. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

chocolate cake, solidpack pumpkin, cold fat, sugar, cream cheese, frozen reducedfat whipped topping, caramel ice cream topping, almonds

Taken from www.tasteofhome.com/recipes/fudgy-chocolate-dessert/ (may not work)