Ingredients:

1/4 cup cold margarine
1 cup all-purpose flour
1 package (8 ounces) light cream cheese, softened
Artificial sweetener equivalent to 2 tablespoons sugar
1 carton (8 ounces) frozen light whipped topping, thawed
1-1/2 cups cold skim milk
1 package (1.4 ounces) instant sugar-free chocolate pudding mix

In a bowl, cut margarine into flour until crumbly. Press into an 11 x 7 x 2 baking dish coated with nonstick cooking spray. Bake at 350F for 15-18 minutes or until lightly browned. Cool completely. In a mixing bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2-3 minutes. Spread over the cream cheese layer. Top with the remaining whipped topping.