DingDong Cake
INGREDIENTS
  • Servings: 12
  • Preparation Time: 25
  • 8 oz fat-free cream cheese
  • 13 oz Little Debbie Swiss Cake Roll(s)
  • 1/4 cup sugar or Splenda
  • 8 serving fat-free sugar-free instant chocolate pudding and pie filling mix
  • 2 cup fat-free skim milk
DIRECTIONS
  1. Cut Little Debbie Swiss cake rolls into 1/4 in slices. I place in freezer for a little while so they are easier to slice.
  2. Spray an 8inch springform pan, arrange cut cake slices 2 high around the sides of the pan. Place remaining pieces to cover the bottom of the pan.
  3. Mix the 2 packages of fat free sugar free pudding with 2 cups of skim milk.
  4. In a separate bowl beat cream cheese and sugar till creamy, add 1/4 cup prepared pudding until no more white shows.
  5. Add this to remaining pudding, mix well.
  6. Pour into prepared springform pan and let set overnight.
  7. To serve remove pan sides and cut into 12 servings.
  8. May top with whipped topping if desired.
RECIPE BACKSTORY
A favorite bakery of mine makes a great chocolate cake which the family loves, I found a recipe in a magazine that sounded similar to our favorite bakery cake, since I was on a diet at the time I adjusted the recipe and now it is a favorite of my family.