A luscious and creamy chocolate pie with a delightful twist, perfect for any occasion.
In a large mixing bowl, whisk together the nonfat milk and the sugar-free instant chocolate pudding mix until smooth and thickened.
Whisk vigorously to ensure the pudding mix dissolves completely for a smooth texture.
Spread the chocolate pudding mixture evenly into the reduced-fat graham cracker crust.
Use a spatula to smooth the top for an even layer.
In a small mixing bowl, beat the reduced-fat cream cheese and granulated sugar substitute until light and fluffy.
Ensure the cream cheese is softened for easier mixing.
Add the nonfat milk to the cream cheese mixture and whisk until combined.
Add the milk gradually to avoid lumps.
Gently fold in the light whipped topping into the cream cheese mixture until well combined.
Fold gently to maintain the airy texture of the whipped topping.
Spread the cream cheese mixture over the chocolate layer in the crust.
Spread evenly to cover the chocolate layer completely.
Refrigerate the pie for at least 3 hours to set before serving.
Chilling allows the layers to set properly for easier slicing.
Slice and serve the pie chilled, optionally garnished with a dollop of whipped topping or a sprinkle of cocoa powder.
Use a sharp knife for clean slices and wipe the blade between cuts.
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