Chocolate Ribbon Pie

Ingredients

• 1 9-inch chocolate cookie crumb crust prepared ()
• 4 ounces cream cheese softened
• 7.8 ounce chocolate pudding mix instant
• 2 cups milk 
• 8 ounce non-dairy whipped topping frozen thawed
• 2 tablespoons sugar white

Equipment

• bowl
• whisk

Directions

1. In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping.
2. Spread on the bottom of crust.
3. In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.)
4. Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.