4 ounces fat-free cream cheese, softened
2 cups plus 1 tablespoon skim milk
4 small reduced-fat chocolate toffee candy bars (Sweet Escapes)
8 ounces fat-free whipped topping
2 small boxes instant chocolate fudge pudding mix
1 prepared chocolate graham cracker pie crust

In a medium-size mixing bowl, combine softened cream cheese with 1 tablespoon skim milk. Mix on medium speed of an electric mixer. Gently fold 1 1/2 cups of whipped topping into the cream cheese. Set aside.

Place candy bars into the bowl of a food processor. Process until the candy bars are crumbled. Fold half of the crumbled candy bars into the cream cheese and whipped topping mixture.

In a separate mixing bowl, combine chocolate pudding mix with skim milk. Mix on medium speed for a minute. Fold remaining whipped topping into the pudding mixture. Pour half the chocolate mixture into the bottom of the pie crust.

Top with a layer of the cream cheese/whipped topping mixture. Spread the remaining chocolate mixture on the cream cheese layer. Top with the remaining crumbled candy bars and refrigerate overnight before serving.

Makes 8 servings.