Chocolate Ribbon Pie

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. sugar
• 1 Tbsp. milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 OREO Pie Crust (6 oz.)
• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 2 Tbsp. shaved BAKER'S Semi-Sweet Chocolate

1. Beat cream cheese, sugar and 1 Tbsp.
2. milk in large bowl with wire whisk until smooth.
3. Gently stir in half of the whipped topping.
4. Spread on bottom of crust.
5. Pour 2 cups cold milk into large bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. (Mixture will be thick.)
10. Pour over cream cheese layer.
11. Refrigerate 4 hours or until set.
12. Just before serving, garnish with remaining whipped topping and shaved chocolate.
13. Store leftover pie in refrigerator.

philadelphia cream cheese, sugar, milk, oreo pie crust, cold milk, s

Taken from www.kraftrecipes.com/recipes/chocolate-ribbon-pie-51232.aspx (may not work)