Sugar Free Pie?

YES!

Chocolate Cream Cheese Pie

• 1/4 cup cold margarine
• 1 1/2 cup almond flour
• 1 (8 ounce) package light cream cheese, softened
•  3 tablespoons heat-stable granular sugar substitute (Xylitol)
• 1 (8 ounce) container reduced-fat frozen whipped topping, thawed, divided
• 1 1/2 cups cold skim milk
• 1 (1.4 ounce) package instant sugar-free chocolate pudding mix

Directions

1. In a bowl, cut margarine into flour until crumbly. Press into an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool completely.
2. In a mixing bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2-3 minutes. Spread over the cream cheese. Top with the remaining whipped topping.