My mother used to love making this easy dessert in the summertime. It’s refreshing and wonderful—like a perfect summer day!
—KATHLEEN WORDEN NORTH ANDOVER, MA
PREP: 25 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 20 SERVINGS
1package (9 ounces) yellow cake mix
1 1/2 cups cold fat-free milk
1package (1 ounce) sugar-free instant vanilla pudding mix
1package (8 ounces) fat-free cream cheese
1can (20 ounces) unsweetened crushed pineapple, well drained
1carton (8 ounces) frozen fat-free whipped topping, thawed
1/4cup chopped walnuts, toasted
20maraschino cherries, well drained
1. Prepare the cake mix batter according to package directions; pour into a 13x 9-in. baking pan coated with cooking spray.
2. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a large bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with the whipped topping. Sprinkle with the walnuts and garnish with the cherries. Store in the refrigerator.