1 lg. and 1 sm. pkg. instant sugar-free pudding
4 c. skim milk
1 sm. carton light Cool Whip
2 1/2 c. graham cracker crumbs
3 pkgs. Equal
1/4 c. Butterbuds

Place graham cracker crumbs and Equal into medium bowl and stir with a fork. Mix Butterbuds by package directions to make 1/4 cup liquid. Sprinkle over crumb mixture and stir with fork. Press in pie pan and bake at 350 degrees for 5 minutes or microwave 2 1/2 minutes. Cool.

Mix in medium bowl, pudding and milk with hand mixer on medium until stiff, approximately 2 minutes. Spoon or pour into pie shell and cover with Cool Whip. Refrigerate 1 hour and serve.