Pineapple Pudding Cake

Pineapple Pudding Cake

1 package french vanilla cake mix
1 1/2 cups cold fat-free milk
1 box sugar-free instant vanilla pudding
8 ounces fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup 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° 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 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. Yield: 20 servings.

Nutrition Facts: 1 piece equals 131 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 217 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Recipe adapted from: www.tasteofhome.com