Yield: 8 servings (6 points per serving for blue, green and purple)
Add the Splenda, cocoa powder, cornstarch and salt to a medium pan. Whisk the dry ingredients together.
Add the vanilla extract then slowly add in the skim milk while whisking together with the dry ingredients.
Cook over medium heat until it starts to simmer. The pudding will thicken once it starts to simmer. Remove from heat and let cool.
Add half of the pudding mixture (about 1 cup) to the bottom of the pie crust.
Fold the Cool Whip in to the remaining pudding. Once it is combined add it to the pie crust.
Refrigerate for 4 hours or overnight.