This small-batch icebox cake packs big birthday cake flavor into a super simple, lighter package. Just 15 minutes of prep and some chill time stand between you and the easiest, tastiest cake ever. Just 6 WW SP per serving.
1package sugar free instant vanilla pudding mix1 oz
1 3/4cupsfat free milk
1cupfat free Cool Whip
In a medium mixing bowl, combine pudding mix and mix and whisk together for 2 minutes. Let set for 5 minutes until thick. Add almond extract and fold in 1/2 cup of cool whip. Set aside.
Break up graham cracker sheets. Cover base of your pan with graham cracker sheets, then layer on roughly 1/3 of pudding mixture and sprinkle with 2 tsp of sprinkles. Then layer more graham crackers, another 1/3 of pudding mixture, another 2 tsp sprinkles. Lay on the final layer of graham crackers, the final 1/3 of the pudding mixture, 2 tsp sprinkles.
Top with 1/2 cup of Cool Whip and rest of sprinkles. Cover with plastic wrap and put in the fridge for at least 4 hours, or overnight. Slice into 10 servings and enjoy!