Life Saver Weight Watchers Friendly Lemon Creamy Cake

This dessert is a Lemon Cream Cake (inspired by the classic Olive Garden-style dessert) featuring layered sponge cake, a light lemon cream filling, and a toasted crumb topping. 
Here is a lightened-up, Weight Watchers-friendly version that slashes the calories and fat while keeping all the luscious flavor.
Skinny Lemon Cream Cake
Servings: 12 slices
Estimated WW Points: 4 Points per slice (compared to 15+ points for the traditional version)
Ingredients
For the Light Cake Layer:
1 box (approx. 15.25 oz) Yellow or Lemon Cake Mix (e.g., Betty Crocker or Duncan Hines)
1 cup plain nonfat Greek yogurt
1 cup diet lemon-lime soda (or water)
3 egg whites
For the Lemon Cream Filling:
8 oz fat-free cream cheese (or 1/3-less-fat Neufchâtel), softened
1 cup nonfat Greek yogurt or Cool Whip Free (thawed)
1 package (1.4 oz) Sugar-Free Instant Lemon Pudding Mix
½ cup unsweetened almond milk (or skim milk)
2 tbsp fresh lemon juice + 1 tsp lemon zest
¼ cup powdered sugar substitute (like Swerve confectioners)
For the Crumb Topping:
¼ cup vanilla wafers or graham crackers, finely crushed
1 tbsp powdered sugar substitute (optional for dusting)

Instructions

1. Bake the Cake:
   Preheat your oven to 350°F (175°C) and spray an 8×8 or 9×9-inch baking dish with nonstick cooking spray.
   In a large bowl, whisk together the cake mix, Greek yogurt, diet soda, and egg whites until smooth.
   Pour the batter into the dish and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
   Allow the cake to cool completely. Once cool, carefully slice the cake horizontally into two thin layers (or slice into two squares to stack).
2. Make the Cream Filling:
   In a mixing bowl, beat the softened cream cheese and powdered sweetener until smooth.
   Add the dry lemon pudding mix, almond milk, lemon juice, lemon zest, and Greek yogurt (or Cool Whip Free). Beat on medium speed until thick, creamy, and well combined.
3. Assemble the Layers:
   Place the bottom cake layer in your serving dish.
   Spread half of the lemon cream filling evenly over the bottom layer.
   Place the second cake layer on top.
   Spread the remaining cream filling over the top layer.
4. Add Top & Chill:
   Sprinkle the crushed vanilla wafers (or graham cracker crumbs) evenly over the top.
   Refrigerate for at least 2–3 hours (or overnight) so the layers set and moisture absorbs into the cake.
   Dust lightly with powdered sugar substitute before slicing and serving!