Lightly coat a 9-inch pie pan with cooking spray.
Preheat oven to 350o.
Combine in a small bowl:
- 1 ¼ C. chocolate graham cracker crumbs (about 15 squares)
- 1 T. cocoa powder
- ¼ C. Sucralose
Add and mix well:
- 2 T. Margarine, melted
- 1 egg white, beaten
Pour crumbs into pie pan and press with fingers to form crust.
Bake crust 8-10 minutes, remove from oven and cool.
In a medium bowl, beat with electric mixer until smooth:
- 1 pkg. chocolate sugar-free instant pudding
- 1 pkg. Cheesecake sugar-free instant pudding
- 1 ½ C. 2% milk
- 1/8 t. almond extract
Fold in:
- 2 C reduced-fat whipped topping, thawed.
Spoon filling into crust.
Freeze 2 hours or until firm.
Remove pie from freezer 15-20 minutes before serving.
Top with chocolate curls, if desired.
Kaybee 