Makes:
6 servings
Total Time:
3 hr 10 min
Submitted by:
Category:
Desserts
Sub Category: Puddings & Custards
what you need
- 3 cups pound cake cubes (1/2 inch)
- 2 envelopes MAXWELL HOUSE CAFE Cappuccino, Amaretto Flavor, divided
- 2 cups cold milk, divided
- 1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
- 1 package (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 2 cups of Dream Whip (already made)
make it
COVER bottom of 8-inch square dish with cake.
DISSOLVE 1 envelope of the cappuccino in 1/2 cup of the milk. Sprinkle over cake.
BEAT cream cheese in large bowl with electric mixer until smooth. Gradually beat in remaining 1 1/2 cups milk until smooth. Add pudding mix and remaining envelope of cappuccino. Beat on low speed until blended. Stir in whipped topping. Spoon over cake.
REFRIGERATE 3 hours or until ready to serve.
Notes
I use Low Fat Sara Lee Pound cake
Low fat Milk
Low fat Cream Cheese
(this keeps it "healthy" ) -- ENJOY!
