Ingredients

• 1 cup - all purpose flour
• 1/4 cup - cold margarine
• 1 (8 ounce) pack - light cream cheese, softened
• 2 tbsp - heat-stable granular sugar substitute
• 1 (8 ounce) container - reduced-fat frozen whipped topping, thawed, divided
• 1.5 cups - cold skimmed milk
• 1 (1.4 ounce) pack - instant sugar-free chocolate pudding mix

How to Make Chocolate Cream Dessert

• In a bowl, cut margarine into the flour until crumbly.
• Press into a 11 by 7 by 2 inch baking dish coated with non-stick cooking spray.
• Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool completely.
• In a mixing bowl, beat the cream cheese and sweetener until smooth.
• Fold in half of the whipped topping. Carefully spread over the crust.
• In a mixing bowl, combine milk and pudding mix.
• Beat on low speed for 2 minutes. Let stand for 2-3 minutes.
• Spread over the cream cheese.
• Top with the remaining whipped topping.