Ingredients
- 2 packages fat free, sugar free instant chocolate pudding
- 3 cups fat-free milk
- 1 cup flour
- 1 (8 oz) package fat-free cream cheese
- 1/2 cup finely chopped almonds
- 1/2 cup powdered sugar
- 1/4 cup butter or margarine, melted
- 2 cups thawed light whipped topping, divided
Instructions
- Preheat oven to 350F.
- Mix flour, almonds and margarine until well blended.
- Press onto bottom of 9 x 13 inch baking pan.
- Bake 15 minutes, or until lightly browned. Let cool.
- Mix cream cheese and sugar until well blended.
- Stir in 1 cup of the whipped topping.
- Spread onto crust.
- Pour milk into a large bowl.
- Add pudding mix.
- Beat with a wire whisk for 2 minutes.
- Spread over cream cheese mixture.
- Cover with remaining whipped topping.
- Refrigerate to chill.
Nutrition Information
(Per serving) Serving Size: 1/12 recipe; Calories: 200; Total Fat: 8g; Sodium: 300mg; Total Carbohydrate: 26g; Dietary Fiber: 1g; Protein: 7g
Serves: 12
This is an excellent and very tasty dessert. Used pecans instead of almonds in the crust. Not sure how this affected calories per serving size.
Changing the type of nut used in the recipe may change the nutrition profile slightly depending on the amount you used – you can use the Nutrition Facts Panel listed with the pecans to see the caloric impact. Nuts are great sources of healthy fats, but a little goes a long way because they are higher in fat and calories.