Double-Layer Pie

Ingredients

• 4 oz philadelphia cream cheese softened ()
• 6 oz ready-to-use graham cracker crumb crust 
• 7.8 oz jell-o chocolate flavor pudding instant
• 1 Tbsp milk cold
• 2 cups milk cold
• 1 Tbsp sugar 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
2. Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
3. Refrigerate 4 hours or until firm.