Servings: 12

Weight Watcher Smart Points: 8

Preparation Time: 40 Minutes

Cooking Time: 0 Minutes

Ready In: 40 Minutes


  • 1 Sara Lee Angel Food Cake, thawed
  • 4 ounces cream cheese, softened
  • 1/2 package instant white chocolate pudding (3.4 oz)
  • 1/4 cup milk
  • 1 container Cool Whip, divided (12 oz.)
  • 1/4 cup plain greek yogurt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 1/4 toffee bits + extra for topping


  1. In a mixing bowl, beat the cream cheese, yogurt, pumpkin, and spice until creamy
  2. Set aside.Whisk together the milk and 1/2 package pudding mix
  3. Add to the cream cheese mixture and beat again
  4. Fold in 1 cup Cool Whip and the toffee bits
  5. Refrigerate 30 minutes to thicken.Use a sharp knife to cut the angel food cake in half horizontally
  6. Spread the filling on the bottom half of the cake
  7. Place the other half on top
  8. Cover the entire cake with the rest of the Cool Whip
  9. Use the back of the knife to pull out peaks on the cake
  10. Sprinkle with the extra toffee bits and pumpkin pie spice
  11. Keep refrigerated
  12. Slice into 12 pieces.

Leave a Comment