• 1 (1 3/4 ounce) box fat-free sugar-free instant chocolate pudding mix • 1 2/3 cups cold milk • 1 1/4 cups graham cracker crumbs (I used Fireside) • 1/4 cup sugar • 1/3 cup light margarine, softened • 1 (8 ounce) container fat-free cool whip
Prepare pie crust by combining graham cracker crumbs, sugar and butter with a fork until almost like a crumbly dough. Press firmly in bottom and sides of a 9 inch pie pan. Bake at 350°F for 8-10 minutes. Cool. When pie crust is completely cooled, prepare pudding mix by mixing pudding mix and milk with whisk until it thickens. Stir in half of Cool Whip. Spread in pie plate Cover with remaining Cool Whip Refrigerate for about an hour or until thickens enough to slice.