Crust
2 1/2 cups graham cracker crumbs
6 tablespoons Sugar Twin
1/2 cup (1 stick) margarine

Filling
1 (8 ounce) package lite cream cheese
1 cup Sugar Twin
4 cups 2% milk
3 boxes sugar-free chocolate instant pudding
2 (8 ounce) containers Cool Whip

Crust: Combine graham cracker crumbs and Sugar Twin in large bowl. Stir in melted margarine until thoroughly blended. Press mixture firmly into a 9 x 13-inch pan. Chill 1 hour or bake at 350 degrees F for 8 minutes. Cool and fill.

Filling: Mix lite cream cheese and Sugar Twin well. Add sugar free pudding and 2% milk and beat well with mixer; add 1 (8 ounce) container Cool Whip and mix well. Pour over graham cracker crust. Top with remaining container of Cool Whip.