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4 oz. fat free cream cheese, softened 1/2 c. Splenda 1 small container light or reduced fat Cool Whip 1 small package fat-free, sugar-free instant chocolate pudding 1 1/2 c. skimmed milk 1 reduced fat graham cracker pie crust Combine cream cheese, Splenda, and 1 cup whipped topping. Beat and put in bottom of pie crust. Combine pudding mix and milk, beat and pour over first layer. Spoon the rest of the whipped topping over pudding as the third layer. Refrigerate at least one hour before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |