No-Cook Butterscotch-Almond Layer Cake

Ingredients

• 1 ounce butterscotch pudding mix sugar-free instant
• 0.3 cup coffee creamer fat-free hazelnut-flavored
• 1 cup milk fat-free
• 10 ounce round cake frozen low-fat such as Sara Lee
• 0.3 cup slivered almonds toasted
• 2 cups non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• loaf pan

Directions

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.
2. Remove cake from loaf pan and slice cake lengthwise into 4 slices.
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.
4. Cover and chill at least 8 hours.
5. Sprinkle with toasted almonds just before serving.
6. Cut into slices.