In a medium bowl, combine dry butterscotch pudding mix, 2/3 cup dry milk powder, and 1 1/4 cups water. Mix well, using a wire whisk. Pour mixture into piecrust. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well, using a wire whisk. Pour mixture over butterscotch layer. Refrigerate for about 15 minutes. Before serving, spread Cool Whip Lite evenly over chocolate layer. Sprinkle pecans and mini chocolate chips evenly over top. Refrigerate until ready to serve.
Each serving equals: HE: 112 Br, 1/2 SM, 1/4 Fa, 1 Sl, 8 OC 217 Calories, 7 gm Fa, 6 gm Pr, 32 gm Ca, 487 mg So, 1 Fi DIABETIC: 2 St, 1 Fa, 1/2 SM
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