No-Cook Butterscotch-Almond Layer Cake

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

Preparation

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.