Lunch: Chocolate Pudding "Cake"

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Ingredients

30 graham cracker squares (15 sheets broken in half), divided
1.4 ounce box sugar-free, fat-free instant chocolate pudding mix
1 ½ cups fat-free milk
12 ounces fat-free whipped topping, thawed and divided
¼ cup mini-chocolate chips

Instructions

Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan.
In a large bowl, prepare pudding according to package directions. Cool in refrigerator for 5 minutes
Fold 6 ounces whipped topping into pudding and incorporate well.
Spread half of the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares. Repeat layers.
Refrigerate 3 hours or overnight.
Top dessert with remaining 6 ounces light whipped topping. Sprinkle with mini chocolate chips
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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