Adapted from
Krafts Foods, Inc.
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2 cups
chocolate sandwich cookies, crushed fine
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1/4 cup
margarine
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8 ozs
fat-free cream cheese, softened
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1/4 cup
granulated sugar
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2 tbsps
fat-free milk
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12 ozs
Cool Whip Free, thawed
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3 1/4 cups
fat-free milk
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6 ozs
instant chocolate pudding mix
In a mixing bowl, combine crushed cookies and margarine. Mix until crumbly. Press crumb mixture evenly onto bottom of a 13"x9" pan; chill. Meanwhile, combine cream cheese, sugar, and two tablespoons milk in a mixing bowl. Mix until smooth. Add 1 1/4 cups whipped topping. Spread cream cheese mixture evenly over crust in pan; set aside. In another mixing bowl, combine remaining milk, and pudding mixes. Mix until blended. Spoon over cream cheese layer. Let thicken a few minutes. Spread remaining whipped topping evenly over top. Refrigerate for four hours or until set.