1 carton from reduced calorie whipped topping (8 ounces)
3 cups low fat milk
1 package (3.9 ounce) of instant chocolate pudding mix
1 package (3.9 ounce) of vanilla chocolate pudding mix
Cocoa powder to decorate top, if desired
preheat oven to 325 degrees
combine flour and ¼ cup of the of the sugar and then place in bowl of food processor with butter and pulse 10 times until the mixture looks like coarse meal.
Stir in pecans and press mixture into the bottom of a 13 by 9 baking dish that has been coated with cooking spray.
Bake for 20 minutes until lightly browned and then cool
Using a hand or stand mixer, whip cream cheese with 1 cup sugar until fluffy and then add half of the whipped topping.
Spread this mixture on the bottom of the cooled crust
Cover and chill for 1 hour.
In the meantime, prepare the pudding by adding 1.5 cups of milk to the vanilla pudding mix and 1.5 cups of milk to the chocolate pudding mix. Beat each mixture on medium speed for 2 minutes and then cover and refrigerate for 1 hour or until pudding is set.
Layer each pudding flavor over sweetened cream cheese and then top with the remaining whipped topping. Chill for an additional 30 minutes. Sprinkle with cocoa powder if desired.
Recipe by Feeling Foodish at http://feelingfoodish.com/black-and-white-dream-cake/