Preheat your oven to 350°F.

In a mixing bowl, combine the Catalina Crunch Keto Honey Graham Cereal with melted butter and ¼ cup of Splenda sweetener. Mix until well-coated.

Press mixture evenly into the bottom of a 9-inch pie pan and bake for about 10 minutes.

Let the crust cool while preparing the filling.

In a mixing bowl, beat together the cream cheese, 1 tsp of vanilla extract, and 1 cup of sugar-free Cool Whip until smooth.

Spread this mixture over the cooled crust.

In another bowl, whisk together the chocolate pudding mix, ⅔ cup of Splenda sweetener, and 3 cups of skim milk.

Stir until the mixture begins to thicken, about 2 minutes.

Pour it over the cream cheese layer and smooth it out.

Spread the remaining 1 cup of sugar-free Cool Whip topping over the pudding layer.

Dust the top with cocoa powder and a sprinkle of Splenda.

Cover gently and chill in the refrigerator for at least four hours or overnight.