6 double graham crackers (crushed)
2 tbsp. butter
2 tsp. artificial sweetener

Mix and press in pie pan to form crust. Refrigerate.

CHOCOLATE MIXTURE:

1/2 stick butter (melted)
8 oz. light cream cheese (softened, set aside)

To butter add 9 tablespoons cocoa, stir until well blended. Add artificial sweetener to equal 1/2 cup sugar (8 packs Equal), 1 teaspoon vanilla. Next add the softened cream cheese and beat until well blended. Fold in 1 cup of whipped topping. Put filling in crust and cover - try to keep cover from touching filling. Refrigerate.