Crust:

1 stick reduced fat butter, melted
1 c. flour
1 c. ground pecans

First Layer:

8 oz. pkg. fat-free cream cheese
1 (8 oz.) carton Cool Whip
8 packets Equal

Second Layer:

1 large pkg. sugar-free instant chocolate pudding
1 large pkg. sugar-free instant vanilla pudding
4 c. skim milk

Third Layer:

Cool Whip

For the crust, mix pecans and flour together. Add melted butter and pat into a 9 x 13 baking dish.

Bake at 350°F for 20 minutes. Let cool completely before adding layers.

First Layer: Mix cream cheese, Cool Whip and Equal and spread on top of cooled crust.

Second Layer: Mix puddings together and add milk (pudding will be thick). Spread on top of cream cheese mixture. Top with Cool Whip. (Note: You will need two 8 ounce containers of Cool Whip.)