No-Bake Chocolate Layer Cake

1 pkg. sugar-free/fat-free chocolate pudding mix
1 c. skim milk
2 c. low-fat Cool Whip (small tub)
1 10 oz. low-fat or fat-free loaf pound cake, slightly thawed
1/3 c. fat-free flavored coffee creamer (your choice of flavor, we used vanilla caramel)
Toasted sliced almonds, optional

1. Prepare pudding mix according to package instructions, using 1 c. milk. Cover and chill until firm, 10-15 min. Fold in Cool Whip.

2. While pudding chills, remove cake from loaf pan. Line pan with overlapping plastic wrap. Slice cake lengthwise into 4 layers. Brush coffee creamer evenly over each layer. Return 1 cake layer to pan; top with 1/2 c. pudding mixture, spreading to edge of layer. Repeat process with remaining cake layers and pudding mixture, ending with cake layer. Cover and chill remaining pudding mixture. Cover and chill cake at least 8 hours.

3. Remove cake from loaf pan; remove plastic wrap. Spread top and sides of cake with remaining pudding mixture; sprinkle with almonds if desires. Cut into slices to serve.

Yield: 8 servings, 4 points each.