Lighter Mississippi Mud Pie
2 cups graham cracker crumbs
1/4 cup splenda
1/2 cup butter, melted
12 oz. Cool Whip, thawed (I occasionally use the 16 oz. tub)
3/4 cup splenda
8 oz. cream cheese, softened (light)
1 pkg instant chocolate pudding mix (3.9 oz) (sugar & fat free)
1 pkg instant butterscotch pudding mix (3.4 oz) (sugar & fat free)
3 cups 2% milk
Blend cracker crumbs, 1/4 cup splenda and the melted butter. Press firmly in bottom of 9x13x2 pan.
Blend together half of the Cool Whip, 3/4 cup splenda , and the softened cream cheese. Spread over the crust.
Whip together both dry pudding dry mixes and the milk. Spread on top of the cream cheese layer.
Top with the other half of Cool Whip and refrigerate until ready to serve.
Optional: Before serving, sprinkle top with chopped pecans and then drizzle with “Magic Shell” ice cream topping.