Fudgy Chocolate Dessert - cooking recipe

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
1 (15 ounce) can solid-pack pumpkin
3 cups nonfat milk, cold
2 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) carton whipped topping
1/4 cup hot fudge topping (as for ice cream)
1/4 cup caramel topping (as for ice cream)
1/4 cup sliced almonds, toasted

Preparation

Preheat oven to 375 degrees F, & spray 13\"x9\" glass baking dish with nonstick cooking spray.
In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish.
Bake 20-25 minutes or until toothpick inserted near center comes out clean.
Cool completely on wire rack.
In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set.
In small mixing bowl, beat cream cheese until smooth.
Add pudding & beat until well blended.
Spread over cake, then cover & refrigerate at least 2 hours.
Before serving, spread whipped topping over dessert.
Drizzle with fudge & caramel toppings, & sprinkle with almonds.
Refrigerate left-overs, if there are any!