Lower Fat Chocolate Ribbon Pie

• 4 ounces philadelphia fat free cream cheese, softened
• 1 12 cups cold nonfat milk
• 1 tablespoon sugar
• 2 cups Cool Whip Lite, divided
• 1 store bought reduced fat graham cracker crust
• 1 12 ounces sugar-free instant chocolate pudding mix (4 serving size)

1. Beat cream cheese, 1 tablespoon or milk and sugar in medium bowl on medium speed until well blended.
2. Gently stir in 1/2 cup of Cool Whip.
3. Spread onto bottom of the graham cracker crust.
4. Pour remaining milk into a large bowl.
5. Add pudding mix.
6. Beat with wire whisk 2 minutes or until well blended.
7. Spread over cream cheese layer.
8. Refrigerate until set (approx.
9. 4 houts).
10. Just before serving, spread remaining 1 1/2 cups Cool Whip over top of pie.
11. Store leftovers in the fridge.

philadelphia, cold nonfat milk, sugar, graham cracker crust, sugar

Taken from www.food.com/recipe/lower-fat-chocolate-ribbon-pie-126708 (may not work)