Chocolate Cream Cheese Pie

Half the calories! Tasting is believing, kept the Yum! It is a miracle!!
Prep: 20 minutes
Chill: 4 hours
1  4-serving-size package fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 teaspoon vanilla
1/2 of an 8-ounce package reduced-fat cream cheese {Neufchatel,} softened
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
1 6-ounce chocolate-flavor crumb pie shell
1 cup fresh raspberries
1 tablespoon grated semisweet chocolate
In a medium bowl prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside
Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power {high} for 15 seconds; stir. Microwave on 100% power {high} for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture, beat until smooth. Add remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill about 4 hours or until set.
Top individual servings with remaining whipped topping, raspberries and grated chocolate. Makes 10 servings.
Make-Ahead Directions:
Prepare as above through step 2.
Cover and chill for up to 24 hours. Serve as above in step 3.
NUTRITION fACTS per serving;
CALORIES 180
TOTAL FAT 8 g {4 g sat. fat}
CHOLESTEROL 9 mg
PROTEIN 4 g
CARBOHYDRATE 22 g
FIBER 1 g
SODIUM 285 mg
EXCHANGES 1.5 Other CARBOHYDRATES,

1.5 FAT