1 (6oz)reduced fat graham cracker crust
2 c cold nonfat milk
2 (3 1/2oz)fat-free sugar-free instant chocolate pudding mix
4 oz reduced-fat cream cheese, softened (or fat free)
2 Tbs splenda
1 Tbs nonfat milk
1 1/2 c 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 splenda with wire whisk til fluffy. Whisk in 1 tablespoon milk. Fold in whipped topping. Spread over chocolate pudding in crust.
Refrigerate at least 3 hours until set.

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I made this tonight. It was very yummy. Thanks for sharing.

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