By Sydney Mike on March 19, 2007
Photo by katew
Photo by katew
"Would love to take credit for this great recipe, but it was actually found in Taste of Home New Cake Mix Creations cookbook. The dessert verges on 'decadent!' Preparation time does not include either the time for the cake to cool to room temperature or for the pudding-topped cake to chill in the refrigerator."
Serving Size: 1 (120 g)
Servings Per Recipe: 20
"Great dessert, though I did adjust a few minor changes.. first I used whole milk instead of non fat, and I left out the hot fudge sauce, and used caramel only. Very moist and flavorful too. A real easy make recipe. Made for PRMR tag."
"Absolutely delightful! Many of my guests decided to forgo the hot fudge and the caramel topping, but were absolutely transfixed! I went for the whole nine yards, and was overcome! Definitely a keeper (and so easy)!"
"Okay, decadent really is NOT a strong enough word for what this dessert is. Hmmm. I need to dig out my thesaurus. My DD was beside herself waiting for this thing to "arrive" at the peak of edibility! A couple of changes: one pint home-made canned pumpkin, 1 1/2 pkgs of regular, instant pudding (will use the other half in Recipe #169195), skipped the hot fudge topping (will add it for the second half--we DID have leftovers after all!), used Recipe #176729--TDF!!! and left the almonds off. *KEEPER!*"
"Wow - yum - delicious - decadent. I left out the instant pudding layer as I am not a fan but certainly went with the cream cheese and cream bit plus then the caramel sauce. This is so quick to make and even the cake bit alone tasted good .When all the trimmings are added it looks fantastic."