Preparation:
1. Combine the pudding mix and skim milk. Stir well. Refrigerate until needed. Meanwhile prepare the cake mix according to package directions, using the egg substitute instead of eggs..
2. Bake the cake in a 9” x 13” pan that has been coated with no-stick cooking spray. The baking time will depend on package directions. When the cake has cooled, cut into 1” wide slices.
3. Chop the cookies into coarse crumbs. In a large serving dish, preferably clear glass, place a layer of cake slices, followed by a layer of pudding. Sprinkle the pudding with chopped cookie crumbs. Repeat laywers until all of the cake and pudding has been used.
4. Reserve some cookie crumbs for the top of the dessert. After all of the cake and pudding has been used, spread the whipped topping over the top. Sprinkle with the reserved cookie crumbs.
Makes one 12 servings, 2 fat grams per serving
One of those desserts that is just too good to be low-fat but it is! |
