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Category: Desserts
Prep Time: Cook Time: Total Time:
1 pkg chocolate cake mix
1 (15 oz) can solid-pack pumpkin
3 cups cold milk
2 (1.4 oz ) pkg instant chocolate pudding mix
1 (8 oz) pkg cream cheese
1 (8 oz) carton frozen whipped topping, thawed
1/4 cup hot fudge ice cream topping
1/4 cup caramel ice cream topping
1/4 cup sliced almonds, toasted
In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13 x 9 inch baking dish coated with cooking spray. Bake at 375 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
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.
Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 20 servings. Serves: 20
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FUDGY CHOCOLATE DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 pkg chocolate cake mix
1 (15 oz) can solid-pack pumpkin
3 cups cold milk
2 (1.4 oz ) pkg instant chocolate pudding mix
1 (8 oz) pkg cream cheese
1 (8 oz) carton frozen whipped topping, thawed
1/4 cup hot fudge ice cream topping
1/4 cup caramel ice cream topping
1/4 cup sliced almonds, toasted
In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13 x 9 inch baking dish coated with cooking spray. Bake at 375 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
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.
Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 20 servings. Serves: 20
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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