6 tbsp butter, melted
1 pkg (8-oz) reduced-fat cream cheese, softened
1/4 cup Splenda Granular
2 tbsp cold low-fat milk
1 carton (12-oz) sugar-free frozen whipped topping, divided
1 pkg (4-serving size) instant chocolate pudding mix
3 1/4 cups cold low-fat milk
1 cup sugar-free chocolate chips
Crush cookies to fine crumbs; transfer to a large bowl. Add the 5 tablespoons of melted butter and stir with a fork until combined. Press mixture onto the bottom of a 9 x 13-inch baking dish. Refrigerate while you continue with the recipe.
Using an electric mixer, beat cream cheese until light and fluffy; add the 2 tablespoons of milk and the Splenda; mix well. Stir in 1 1/4 cups of the whipped topping; spread over the chilled crust.
In a large mixing bowl, whisk the pudding mix and the 3 1/4 cups of milk until the pudding starts to thicken. Spread mixture over the cream cheese layer. Let set for 5 minutes for the pudding to firm up.
Spread the remaining whipped topping over the top of the lasagna; sprinkle the chocolate chips evenly over the top. Refrigerate 4 hours before cutting to serve.
Note: File Photo