1. 1 (1.4 oz) box fat free, sugar free chocolate instant pudding mix
2 cups cold skim milk, divided
1 (8 oz) carton frozen fat free whipped topping, thawed, divided
1 (6 oz) ready-to-use reduced-fat graham cracker crumb crust
1 (1.0 oz) box fat free, sugar free white chocolate instant pudding mix
1. Beat together the chocolate pudding mix and 1 cup milk with whisk 2 minutes (Pudding will be thick). Stir in half the whipped topping; spread onto bottom of crust.
2. Repeat with white chocolate pudding mix, remaining milk and remaining whipped topping; spread over pudding layer in crust.
3. Refrigerate 4 hours or until firm.
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