1 1/2 c
1 1/2 lb
butter or margarine
softened cream cheese
(lg) sugar free instant chocolate pudding
1 3/4 c
1 or 2 c
light whipped topping (originally 1 but i use 2)
more light whipped topping
broken pecan pieces
1Cut butter into flour and stir in pecans. Press into bottom of 13" X 9" pan. Bake at 350 for 25 minutes. Let cool completely.
2Meanwhile, soften 8oz. cream cheese. Stir in 1/2 cup Splenda and mix with electric mixer until blended and smooth. Spread on COOLED crust.
3Prepare instant sugar free chocolate pudding as directed. Fold in 2 cups whipped topping and spread over cream cheese. (Originally called for 1 cup, but 2 makes it lighter)
4Spread with more whipped topping and peak with spoon
(just touch spoon onto topping and lift up. It's makes nice peaks) Sprinkle with chopped nuts
5Keep refrigerated until serving, and store in frige any leftovers. Light and delicious. (You will make this more than once.)