Black and White Cream Pie...Lo-Fat Version

Yesterday I made a recipe I found in the September issue of Woman's World (while I was sitting in the salon). Since we always use skim milk, the 1% milk was the only ingredient I had to buy. Everything else was on hand...what luck! The bottom line is that the husband was happy, happy! He had 2 pieces for dessert! It is a nice cool dessert and so low in fat, so it doesn't make you feel like you have had something too decadant. This is a keeper recipe for us and I'll definitely make it again!

Black and White Cream Pie
1 -3/4 cups 1% low fat milk
1/3 cup lite hot fudge topping
1 pgk instant sugar free fat free chocolate pudding mix
1 pkg reduced fat grahm cracker pie crust
1 pkg instant sugar free fat free vanilla pudding mix
4- 1/2 cups (12 oz. container) thawed frozen lite whipped topping (Cool Whip)
Chocolate jimmies, optional

In bowl, whisk together 3/4 cup milk and hot fudge topping until blended; whisk in chocolate pudding mix until smooth. Spread evenly in crust. In another bowl, whisk together vanilla pudding mix and remaining 1 cups milk until smooth; let stand until slightly thickened, 5 minutes. Whisk in 1-1/2 cup Cool Whip until blended; spread over chocolate layer. Top with remaining 3 cups whipped topping. Chill at least 4 hours or overnight. If desired, sprinkle with chocolate jimmies.
Makes 12 servings.