Source: Unknown
Ingredients
1 package cake mix
1 can solid pack pumpkin
2 packages sugar free pudding
3 c skim milk
8 oz non fat cream cheese
1 carton Cool Whip
1/4 c ice cream topping
1/4 c sliced almonds
Mix cake mix and pumpkin and spread in 9x13 pan sprayed with Pam.
Bake at 375 for 20 to 25 min until pick comes out clean.
Mix pudding with milk and let stand 5 min.
Beat cream cheese until smooth.
Add pudding and beat until smooth.
Spread on cake and chill for 2 hours.
Just before serving, spread Cool Whip and drizzle with topping. Sprinkle with almonds.
Keep in refrigerator.
Try chocolate or spice with butterscotch.