Pudding Cake(Reduced Calorie)
A delicious reduced-calorie pudding cake featuring a pecan crust topped with creamy vanilla and chocolate pudding layers, perfect for those seeking a lighter dessert option.
Ingredients
- 1 stick margarine
- 1 cup flour ⓘ
- 1 cup chopped pecans ⓘ
- 1 (8 oz) fat-free cream cheese, softened ⓘ
- 1 cup powdered sugar ⓘ
- 1 (12 oz) carton frozen low-fat Cool Whip, thawed ⓘ
- 1 small package sugar-free instant vanilla pudding ⓘ
- 1 small package sugar-free instant chocolate pudding ⓘ
- 2 cups cold low-fat milk ⓘ
Instructions
- Combine margarine, flour, and chopped pecans for the crust; press into the bottom of a 13 x 9 x 2-inch pan.
- Bake at 350°F (175°C) for 20 minutes; then cool.
- In a mixing bowl, beat the softened fat-free cream cheese with powdered sugar until smooth.
- Fold in the thawed low-fat Cool Whip until well combined.
- Prepare the vanilla pudding and chocolate pudding according to the package instructions using 2 cups of cold low-fat milk each.
- Spread the vanilla pudding evenly over the cooled crust.
- Follow with a layer of the chocolate pudding on top of the vanilla layer.
- Chill the pudding cake in the refrigerator for at least 2 hours before serving.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).