Double-Layer Pie

Name: Double-Layer Pie
Ingredients: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 1 Tbsp. cold milk; 1 Tbsp. sugar; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 1 ready-to-use graham cracker crumb crust (6 oz.); 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding; 2 cups cold milk

7 ingredients

7 steps

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk

Directions

1

Beat cream cheese, 1 Tbsp.
2

milk and sugar in large bowl with whisk until blended.
3

Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
4

Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min.
5

(Pudding will be thick.)
6

Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
7

Refrigerate 4 hours or until firm.