1 (6 ounce)
reduced fat graham cracker crust
cold nonfat milk
2 (3 1/2 ounce) packages
fat-free sugar-free instant chocolate pudding mix
reduced-fat cream cheese, softened
( or fat free)
Equal sugar substitute
( or splenda)
1 1/2 cups
sugar-free fat-free frozen whipped topping, thawed
- In large bowl beat 2 cups milk and pudding mix with wire whisk for two minutes. Spread in crust.
- In small bowl beat cream cheese and Equal with wire whisk until fluffy. Whisk in 1 tablespoon milk. Fold in whipped topping. Spread over chocolate pudding in crust.
- Refrigerate at least 3 hours until set.