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
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