Ingredients:

• 1 cup – all purpose flour
• 1/4 cup – cold margarine
• 1 (8 ounce) pack – light Cream cheese, softened
• 2 tbsp – heat-stable granular Sugar substitute
• 1 (8 ounce) container – reduced-fat frozen whipped topping, thawed, divided
• 1.5 cups – cold skimmed Milk
• 1 (1.4 ounce) pack – instant sugar-free chocolate pudding mix

Method:

1. In a bowl, cut margarine into the flour until crumbly.
2. Press into a 11 by 7 by 2 inch baking dish coated with non-stick cooking spray.
3. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool completely.
4. In a mixing bowl, beat the cream cheese and sweetener until smooth.
5. Fold in half of the whipped topping. Carefully spread over the crust.
6. In a mixing bowl, combine milk and pudding mix.
7. Beat on low speed for 2 minutes. Let stand for 2-3 minutes.
8. Spread over the cream cheese.
9. Top with the remaining whipped topping.