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Italian Love Cake

1 Chocolate Fudge or Devil’s food cake mix, mixed according to package directions
2 16 oz. containers of lo-fat ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 small box instant chocolate pudding
1 cup milk
8 oz. bowl of Cool Whip

Preheat oven to 350°F.

Combine ricotta, sugar, eggs, and vanilla; mix well.

In separate bowl, prepare cake “batter” according to directions. Pour into a lightly greased 9 x 13 pan.

Spoon cheese mixture over unbaked cake batter. Bake for 1 hour. Cool completely.

Mix instant pudding with milk. Fold in whipped topping.
Spread over cake, refrigerate until ready to serve.

Notes:Don’t like Chocolate? A listener, Lori Turba-Rogers, sent this tried and true version of their own favorite. Substitute a vanilla cake mix for the chocolate one. Spread cooled cake with a can of raspberry pie filling. Frost with the Cool Whip mixed with White Chocolate flavored pudding mix. MMMMMMMM!!!!

It occurs to me, that spreading a can of Cherry pie filling between the cooled cake and pudding mixture would be great in either version of this fabulous dessert!
 

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