Chocolate Cream Pie

12 (9"X14") Sheets Athen's Fillo Dough
1 oz. Finely Chopped Pecans
Butter Flavored non-stick Cooking Spray
1 1/4 Cups Skim Milk
2 (1.4 oz.) Boxes Jello Sugar Free Chocolate Pudding Mix
1 (8 oz.) Container Fat Free Cool Whip

Preheat oven to 375 degrees. Spray a 9" pie plate with butter flavored cooking spray. Place 1 fillo sheet on the pie plate so that it hangs over the edge (about 3/4 into the plate) and spray it lightly with cooking spray. Place another fillo sheet on the other half so that they overlap, but still hangs over the edge. Spray again with cooking spray. Place another fillo sheet in the opposite direction. Continue doing this until you have 6 fillo sheets down. Sprinkle evenly with the chopped pecans and continue until all of the fillo sheets have been used. Turn under any fillo dough that is hanging over the edge of the plate. Use a fork and carefully poke several holes in the bottom of the crust. Bake for about 10 minutes or until golden brown. If the edges of the crust start to get too brown, lay a piece of foil gently on top and continue baking. Allow to cool completely. 
Beat the milk, pudding mix, and 1/2 of the cool whip in a medium bowl with an electric hand mixer until smooth. The mixture will be thick. Gently spread the pudding mixture into the prepared crust. Spread the remaining cool whip over the pudding and refrigerate until ready to serve. Cut with a sharp knife.

Serves: 8 
Per Serving: 169 Calories; 3g Fat; 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 391mg Sodium. WWP: 3 (www.AimeesAdventures.com)