Ingredients
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1 (6 ounce) reduced fat graham cracker crust
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2 cups cold nonfat milk
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2 tablespoons Equal sugar substitute (or splenda)
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1 tablespoon nonfat milk
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1 1/2 cups sugar-free fat-free frozen whipped topping, thawed
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4 ounces reduced-fat cream cheese, softened (or fat free)
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2 (3 1/2 ounce) packages fat-free sugar-free instant chocolate pudding mix
Instructions
- 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.