Blueberry Cream Cake

1 Box Krusteaz Fat Free Wild Blueberry Muffin Mix
1 Cup Water
2 (1 oz.) Packages Jello Sugar Free Instant White Chocolate Pudding Mix
3 Cups Skim Milk
11 ounces (about 2 cups) Frozen Blueberries

Preheat oven to 350 degrees. Spray a 9X13 inch pan with butter flavored cooking spray; set aside. Rinse and drain the can of blueberries that come with the muffin mix. In a medium bowl, combine the muffin mix and 1 cup of water just until moist; Gently fold in the can of blueberries. Pour the batter evenly into the prepared pan. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool Completely.
While cake is cooling, mix together the 2 packages of pudding mix with the milk until the mixture thickens. Refrigerate until ready to use.
Thaw the frozen blueberries by running them under water. Allow to drain until ready to use. Once the cake has cooled, spread the thawed blueberries evenly over the top of the cake. Pour the prepared pudding evenly over the blueberries and spread evenly. Refrigerate the cake for at least 3-4 hours. 

Serves: 12
Per Serving: 180 Calories; trace Fat (1.4% calories from fat); 4g Protein; 40g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 534mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk.
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