| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | All newly t, Dessert | 1 | Servings | |
INGREDIENTS
| 8 | oz | Fat free whipped topping, thawed |
| 1 | Box (9 oz.) Jiffy golden yellow cake mix | |
| 1/2 | c | Water |
| 1 | Egg | |
| 8 | oz | Fat free cream cheese, at room temperature |
| 1 | lg | Box (5.1 oz.) instant vanilla pudding mix |
| 1 | cn | (20 oz.) crushed pineapple, drained |
INSTRUCTIONS
Preheat oven to 350. Spray a 13x9 inch pan with vegetable oil spray. In medium bowl, combine cake mix, water and egg per package directions. Pour into prepared pan and bake 15-18 minutes or till done (Cake will be thin.) Cool cake in pan. In medium bowl, beat cream cheese until smooth. Add pudding mix and skim milk; beat until well mixed and thick. To assemble cake: Spread cream cheese mixture evenly over cooled cake. Spoon drained pineapple over this layer and spread thawed fat free topping over pineapple layer. Cover and refrigerate before serving. Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe Digest V1 #656 by L979@aol.com on Jul 6, 1997
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