4 oz. fat-free cream cheese, softened
1 tbsp. sugar
2 c. + 1 tbsp. skim milk
1 large (16 oz.) fat-free Cool Whip
1 low-fat graham cracker crust
2 (4 oz.) pkg. chocolate instant pudding (Jell-O; fat-free)

In large bowl, mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip; spread in bottom of crust. In 2nd bowl, stir pudding mix into remaining milk and mix well. Immediately stir in whipped topping. Spread this over cream cheese mixture.

Third layer is whipped topping, then put in refrigerator. You can grate a piece of chocolate finely over top before you serve. Enjoy. Guilt free.