2 boxes instant sugar-free chocolate pudding.1 3/4 cup chocolate milk.
3/4 cup chopped pecans.
2 8 ounce containerss of cool whip.
1 8 ounce package philadelphia cream cheese.(room temperature)
Directions:
1. Mix first 3 ingrediants 2. Reserve 1/2 a cup of crumbs. 3. Press remaining 1 1/2 cups in sprayd pie plate and bake at 300 degrees for 12 minutes. 4. Mix together for 1 1/2 minutes instant pudding and the chocolate milk 5. Add chopped nuts. 6. Then fold in Cool Whip and cream cheese until blended. 7. Spoon this mixture into the pie crust . 8. Add remaining crumbs on top. 9. Refrigerate for 2 hours or more and enjoy!Mmm Mmm good!
