November 21, 2014

Chocolate Pudding “Cake”


Try this quick and easy dessert, it’s great to take to a party and everyone will love it.

Prep time: 15 minutes

Serves: 12


  • 30 graham cracker squares (15 sheets broken in half), divided
  • 1.4 ounce box sugar-free, fat-free instant chocolate pudding mix
  • 1 ½ cups fat-free milk
  • 12 ounces fat-free whipped topping, thawed and divided
  • ¼ cup mini-chocolate chips


  1. Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan.
  2. In a large bowl, prepare pudding according to package directions. Cool in refrigerator for 5 minutes.
  3. Fold 6 ounces whipped topping into pudding and incorporate well.
  4. Spread half of the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares. Repeat layers.
  5. Refrigerate 3 hours or overnight.
  6. Top dessert with remaining 6 ounces light whipped topping. Sprinkle with mini chocolate chips.

Nutrition facts for 1 rectangle (2” x 2 2/3”)

Calories: 165

Carbohydrates: 29g

Protein: 3g

Fat: 3.0g

Sugar: 13g

Dietary fiber: 1g

Sodium: 210mg

by Keri Smith, CDE, registered dietitian at Valley Clinic