Instructions: In medium saucepan, combine dry cook and serve pudding mix, 2/3 cup dry milk powder and 1 cup water.

Cook over medium heat, stirring constantly until mixture thickens and just starts to boil. Remove from heat.

Stir in pecans and vanilla extract.

Cool 5 minutes.

Evenly spread mixture over bottom of pie crust.

Cover and refrigerate 30 minutes.

In medium bowl, combine dry instant pudding mix, remaining 2/3 cup dry milk powder and remaining 1 1/4 cups water.

Mix well using a wire whisk.

Blend in 1/2 cup Cool Whip Lite.

Spread mixture evenly over set pecan layer.

Refrigerate 10 minutes.

Evenly spread remaining 1/2 cup Cool Whip Lite over set chocolate layer.

Sprinkle chocolate chips evenly over top.

Refrigerate at least 1 hour.

WW Points - 5 HE: 1/2 Br, 1/2 SM, 1/2 Fa, 1 Sl, 8 OC 225 Calories, 9 gm Fa, 6 gm Pr, 30 gm Ca, 402 mg So, 1 gm Fi Diabetic: 2 St, 1 Fa

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