No-Cook Butterscotch-Almond Layer Cake

No-Cook Butterscotch-Almond Layer Cake
No-Cook Butterscotch-Almond Layer Cake is a gluten free recipe with 8 servings. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 194 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have whipped topping, slivered almonds, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 14 minutes.

Instructions

1
Prepare pudding mix according to package directions using 1 cup fat-free milk. Cover and chill 10 to 15 minutes or until firm. Fold 1 cup whipped topping into pudding.
Ingredients you will need
Whipped ToppingWhipped Topping
Fat Free MilkFat Free Milk
Pudding MixPudding Mix
2
Remove cake from loaf pan and slice cake lengthwise into 4 slices.
Equipment you will use
Loaf PanLoaf Pan
3
Brush coffee creamer evenly over each slice. Return 1 cake slice to bottom of loaf pan; top with 1/2 cup pudding mixture, spreading to edge of slice. Repeat process with remaining cake slices and pudding mixture, ending with pudding. Top with remaining 1 cup whipped topping.
Ingredients you will need
Whipped ToppingWhipped Topping
Coffee CreamerCoffee Creamer
Equipment you will use
Loaf PanLoaf Pan
4
Cover and chill at least 8 hours.
5
Sprinkle with toasted almonds just before serving.
Ingredients you will need
AlmondsAlmonds
6
Cut into slices.

Equipment

DifficultyEasy
Ready In14 m.
Servings8
Health Score2
Dish TypesSide Dish
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