Sorry my postings have been so far and in between these past few months, but with graduating from college (finally!), spending time with hubby in Colorado, and making the most of our time together back in Florida, time seemed to be something that did not exist in my dictionary, atleast not for my blog. I had to set my blog on the back burner atleast until hubby left. While hubby is away for a year in Afghanistan, I really want to try and shed atleast 50 pounds. I have the time and I am only cooking for myself so I really do not have any more excuses. I just need to get motivated. Time to hit the gym and get back on the treadmill and skim through healthier recipes.
I found this one which I made for my family near Orlando. I was thinking of my mom when I found this recipe because she loves pineapple and so do I! The cool whip and pudding make this dessert a cool refreshing summer dessert. I have to say this is an awesome dessert for a potluck or summer barbeque because it does not require much time to prepare and it is a real crowd pleaser. The only change I would do next time is possibly add some toasted coconut for a delicious tropical dessert.
Pineapple Pudding Cake
1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained
Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.
Servings: 20 Calories: 131 Fat: 2g Fiber: 1g WW Points: 3
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