Ingredients
- 1 cup flour
- 3/4 cup finely chopped pecans
- 1 Tbsp. granulated sugar
- 1/2 cup non-hydrogenated margarine
- melted
- 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread
- softened
- 1/2 cup icing sugar
- 1 tub (1 L) Cool Whip Light Whipped Topping
- thawed
- divided
- 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
- 3 cups cold skim milk
- divided
- 1 pkg. (4-serving size) Jell-O Chocolate Fat Free Instant Pudding
Instructions
- Heat oven to 325 degrees F.
- Mix flour, nuts, granulated sugar and margarine; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Bake 20 min.
- ; cool.
- Beat cream cheese spread and icing sugar in medium bowl with mixer until blended.
- Stir in 2 cups Cool Whip; spread over crust.
- Beat vanilla pudding mix and 1-1/2 cups milk with whisk 2 min.
- ; pour into crust.
- Repeat with chocolate pudding mix and remaining milk to make second pudding layer in pie.
- Cover with remaining Cool Whip.
- Refrigerate 3 hours or until firm.
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