ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

No-Cook Butterscotch-Almond Layer Cake

Prep time 8 mins
Cook time 6 mins
Other time 8 hrs, 10 mins
Yield 8 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection