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Preheat oven to 325F, or according to cake mix directions.
Coat a 13x9" baking dish with cooking spray.
1 pkg. (18oz) yellow cake mix
3/4 cup liquid egg substitute or 3 large eggs
1 cup water
1 can (20oz) crushed pineapple in juice
1 pkg. (8oz) fat free cream cheese, at room temperature
2 cups fat free milk
1 pkg. (4 serving size) sugar-free instant vanilla pudding mix
1/8 tsp. ground cinnamon
1 cup reduced fat whipped topping
1 can (15 1/2oz.) mandarin oranges, drained (optional)
12 servings
Prepare the cake according to the package directions, using the egg substitute or eggs and water.
Pour into the prepared baking dish.
Bake according to the package directions.
Cool on rack.
Poke holes all over the cake with a fork or the handle of a teaspoon.
Pour the pineapple (with juice) over the cake.
Place the cream cheese in a large bowl.
Using an electric mixer on medium speed, beat until smooth.
Add the milk, pudding mix, and cinnamon.
Beat for 3 minutes.
Pour over the pineapple.
Top with the whipped topping.
Decorate with oranges (if using).
Cover and refrigerate for at least 4 hours.
 
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