I found this recipe in the Kraft magazine. Not sure of the calories/fat because the original recipe calls for regular pudding, crackers and cool whip. I changed it to the low fat.

15 Low-fat graham crackers, broken in half

1 1/2 cups low fat milk

1 pkg Jell-O fat free vanilla instant pudding & pie filling

1 8 oz. fat free cool whip

1 cup chocolate ready-to-spread frosting

Arrange 10 of the graham crackers, overlapping slightly in bottom of 8" baking pan. Set aside.

Pour milk into large bowl, add dry pudding mix and beat well. Let stand 5 minutes until thickened.

Gently stir in whipped topping until blended.

Spread haf of the pudding over graham squares in pan. Top with 10 of the graham squares and remaining pudding. Cover with remaining 10 graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting.

You could always use chocolate pudding as well.

Sounds delicious doesn't it!!

sigh......I just have no respose cept sigh..........I think I will stick to a pudding cup if I get such a craving.

I think I saw Paula Dean making this once....looked awesome !!

I LOVE this recipe!! I found it online a couple of years ago, and it is GREAT!!!!!! My husband loves it more than my homemade cheesecakes and peach cobbler.