Sugar-Free Sex in a Pan

By HelenKrahn

Ingredients

• 1/2 cup margarine, melted
• 1 cup chopped pecans
• 1 1/2 cup graham crumbs
• 1 pkg (8oz) cream cheese, softened
• 1/2 cup granulated Splenda or other artificial sweetener, measured then powdered
• 4 cups frozen whipped topping, thawed
• 1 box sugar-free instant chocolate pudding mix
• 1 box sugar-free instant vanilla pudding mix
• 3 cups milk
• 1 oz unsweetened chocolate, melted

Preparation

Step 1

Preheat oven to 350 degrees F. To make the crust, mix together margarine, pecans and graham crumbs. Press into a 9x13 in baking pan. Bake for 20 minutes or until lightly browned. Allow to cool completely. In a medium bowl beat together cream cheese and powdered sweetener until smooth. Fold in 1 cup of the whipped topping. Spread mixture onto cooled crust. Prepare pudding mixes with milk using 1 1/2 cups milk per box. Allow puddings to set before spreading each flavour on top of cream cheese layer. Spread remaining whipped topping over pudding layer then swirl the melted chocolate throughout the whipped topping. Cover and chill for at least 1 hour. Leftover pie should be kept in an airtight container and frozen. To serve, cut and allow to thaw pieces as needed.