30 (2 1/2-inch) chocolate graham crackers 2 (4-serving) packages sugar-free instant cheesecake pudding mix 1 1/3 cups nonfat dry milk powder 3 cups water 1 cup reduced-calorie whipped topping 1/4 cup mini chocolate chips
Evenly arrange 10 chocolate graham crackers in an 11-by-7-inch biscuit pan, breaking as necessary to fit. In a large bowl, combine dry pudding mixes, dry milk powder and water. Mix well using a wire whisk. Blend in 1/2 cup whipped topping. Let set 2 to 3 minutes to start to thicken. Carefully spread 1/3 of pudding mixture over graham crackers. Arrange 10 more graham crackers over pudding layer. Spread another 1/3 of pudding mixture carefully over graham crackers. Arrange remaining 10 graham crackers over pudding. Stir remaining 1/2 cup whipped topping into remaining pudding mixture carefully spread pudding mixture evenly over crackers. Evenly sprinkle chocolate chips over top. Cover and refrigerate for at least 2 hours. Makes 8 servings.
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