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
How to Make It
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.