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.
Tips & Substitutions
For a lighter version, you can substitute the margarine with unsweetened applesauce, which will reduce the fat content even further. If you're not a fan of pecans, walnuts or almonds can be used instead. Make sure to let the crust cool completely before adding the pudding layers to prevent them from melting. You can also experiment with different flavors of instant pudding for a unique twist.
Serving Suggestions
This pudding cake is perfect for gatherings and pairs beautifully with fresh fruit like berries or a drizzle of chocolate syrup. Consider serving it alongside a scoop of vanilla ice cream for an indulgent dessert. For a lighter option, a dollop of whipped cream or a sprinkle of cocoa powder on top adds a nice touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed chilled, so there's no need to reheat it. Just serve it cold straight from the fridge for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding Cake(Reduced Calorie) contains roughly 2021 calories, with 17g protein, 126g carbohydrates, and 169g fat. It is an excellent source of dietary fiber (42% of the Daily Value), protein (34% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1243mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cream cheese instead of fat-free?
Yes, you can use regular cream cheese if you prefer a richer flavor and creamier texture, but it will increase the calorie count of the dish. Be mindful of the overall balance if you're aiming for a reduced-calorie dessert.
How can I make this recipe gluten-free?
To make this pudding cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including the instant puddings and Cool Whip, are also gluten-free to maintain the integrity of the recipe.
What can I do if my pudding layers are not setting?
If your pudding layers aren't setting, ensure that you followed the instructions on the pudding package correctly, particularly using cold milk. You can also chill the dessert for a longer period, up to overnight, to help it firm up more.
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).