I don’t celebrate Easter, but most of my family does. And a lot of them have lactose intolerance. Tres Leches cake is awesome, but not on the menu around here for all the obvious reasons. There is still plenty of milk in this recipe, so it isn’t appropriate for anyone with milk allergy (totally different from lactose intolerance). Cream cheese however, is much lower in lactose than milk….about 1/4 of whole milk. Home made cakes have milk in the recipe, but substituting almond milk works well in my experience. Or, take the easy way out and use a cake mix that doesn’t call for milk in the preparation instructions. Mixes have whey, but not lactose…or at least it is such trace quantities my clan seems to tolerate it. I’m lucky with the lactose and a fan of tres leches cake…this is a hybrid that makes all our tongues and tummies happy.
Just for the record, there is nothing remotely healthy about this recipe by anyone’s measure.
9 x 13 yellow or french vanilla cake baked to package directions or according to your favorite recipe.
1 tub non-dairy whipped topping
1 8oz package cream cheese, room temperature
1 small package instant pudding
2 cups (or amount required by pudding mix) almond or soy or rice milk
decorative sprinkles – required
With electric mixer, blend pudding mix and almond milk. Refrigerate for 5-10 minutes…pudding will NOT firm to a normal pudding consistency. It’ll stay runny, but that’s ok. Again with electric mixer, add room temperature cream cheese to pudding mix and blend until smooth. Cover surface with plastic wrap to prevent a skin from forming, and return to the refridgerator
Prepare cake according to recipe or package directions. Allow to cool completely to room temperature. With a wooden spoon handle, butter knife handle or similar clean object, poke holes randomly but evenly across the cake. Spread pudding over top of cake. Spread whipped topping over pudding layer. Add sprinkle. Have to have the sprinkles. You just do. Because, sprinkles.
Chill and serve.