Low Sugar Eclair Pie

• 1 (1 lb) box low-fat graham cracker
• 1 ounce sugar-free vanilla pudding mix
• 16 ounces sugar-free fat-free frozen whipped topping
• 2 tablespoons butter substitute
• 2 tablespoons skim milk
• 1 34 cups skim milk
• 2 (1 ounce) squares dark unsweetened baking chocolate
• 2 cups Splenda granular, sugar substitute

1. In a 9 x 13 pan (DO NOT USE A SMALLER PAN) place a layer of graham crackers.
2. Mix up pudding using 1 3/4 cup milk.
3. Let set 5 minutes.
4. Fold in whip.
5. Divide, layer half on top of grahams.
6. Add another layer of grahams and the remaining pudding mix.
7. Top with final layer of grahams.
8. Set in refrigerator to chill.
9. Meanwhile, melt butter in microwave or in double boiler.
10. Stir in milk, add chocolate and melt.
11. Stir in 2 cups splenda.
12. Pour over completed pudding covering all grahams.
13. Return to chill for at least 2 hours.

graham cracker, sugar, sugar, butter substitute, milk, milk, baking chocolate, splenda

Taken from www.food.com/recipe/low-sugar-eclair-pie-245616 (may not work)