Dreamy Layered Dessert

• 1 cup flour
• 3/4 cup finely chopped pecans
• 1 Tbsp. granulated sugar
• 1/2 cup non-hydrogenated margarine, melted
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/2 cup icing sugar
• 1 tub (1 L) Cool Whip Light Whipped Topping, thawed, divided
• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 3 cups cold skim milk, divided
• 1 pkg. (4-serving size) Jell-O Chocolate Fat Free Instant Pudding

1. Heat oven to 325 degrees F.
2. Mix flour, nuts, granulated sugar and margarine; press onto bottom of 13x9-inch pan sprayed with cooking spray.
3. Bake 20 min.
4. ; cool.
5. Beat cream cheese spread and icing sugar in medium bowl with mixer until blended.
6. Stir in 2 cups Cool Whip; spread over crust.
7. Beat vanilla pudding mix and 1-1/2 cups milk with whisk 2 min.
8. ; pour into crust.
9. Repeat with chocolate pudding mix and remaining milk to make second pudding layer in pie.
10. Cover with remaining Cool Whip.
11. Refrigerate 3 hours or until firm.

flour, pecans, sugar, nonhydrogenated margarine, cream cheese, icing sugar, cold skim milk, chocolate fat

Taken from www.kraftrecipes.com/recipes/dreamy-layered-dessert-109613.aspx (may not work)