No-Cook Butterscotch-Almond Layer Cake

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 6 Minutes
Other: 8 Hours, 10 Minutes

Nutritional Information

Calories 196
Fat 5.5 g
Satfat 2.6 g
Protein 3.2 g
Carbohydrate 33.9 g
Cholesterol 1 mg
Iron 1.9 mg
Sodium 226 mg
Caloriesfromfat 25 %
Fiber 0.9 g
Calcium 56 mg


1 (1-ounce) package sugar-free butterscotch instant pudding mix
1 cup fat-free milk
2 cups frozen reduced-calorie whipped topping, thawed and divided
1 (10-ounce) loaf frozen low-fat pound cake (such as Sara Lee)
1/3 cup fat-free hazelnut-flavored coffee creamer
1/4 cup slivered almonds, toasted


Prepare pudding mix according to package directions using 1 cup fat-free milk. Cover and chill 10 to 15 minutes or until firm. Fold 1 cup whipped topping into pudding.

Remove cake from loaf pan and slice cake lengthwise into 4 slices. Brush coffee creamer evenly over each slice. Return 1 cake slice to bottom of loaf pan; top with 1/2 cup pudding mixture, spreading to edge of slice. Repeat process with remaining cake slices and pudding mixture, ending with pudding. Top with remaining 1 cup whipped topping.

Cover and chill at least 8 hours. Sprinkle with toasted almonds just before serving. Cut into slices.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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