Fudgy Chocolate Dessert

Serves 20

Ingredients:

* 1 (18 1/4 ounce) package chocolate cake mix
* 1 (15 ounce) can solid-pack pumpkin
* 3 cups nonfat milk, cold
* 2 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix
* 1 (8 ounce) package cream cheese
* 1 (8 ounce) carton whipped topping
* 1/4 cup hot fudge topping (as for ice cream)
* 1/4 cup caramel topping (as for ice cream)
* 1/4 cup sliced almonds, toasted

How To Cook:
1. Preheat oven to 375 degrees F, & spray 13"x9" glass baking dish with nonstick cooking spray.

2. In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish.

3. Bake 20-25 minutes or until toothpick inserted near center comes out clean.

4. Cool completely on wire rack.

5. In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set.

6. In small mixing bowl, beat cream cheese until smooth.

7. Add pudding & beat until well blended.

8. Spread over cake, then cover & refrigerate at least 2 hours.

9. Before serving, spread whipped topping over dessert.

10. Drizzle with fudge & caramel toppings, & sprinkle with almonds.

11. Refrigerate left-overs, if there are any!