Chocolate Ribbon Pie

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
• 1-1/2 cups cold fat-free milk, divided
• 1 Tbsp. sugar
• 2 cups thawed COOL WHIP FREE Whipped Topping, divided
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
• 1 pkg. (4-serving size each) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding

1. Beat cream cheese, 1 Tbsp.
2. of the milk and the sugar in medium bowl with electric mixer on medium speed until well blended.
3. Gently stir in 1/2 cup of the whipped topping.
4. Spread onto bottom of crust.
5. Pour remaining milk into large bowl.
6. Add dry pudding mix.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. Spread over cream cheese layer.
10. Refrigerate 4 hours or until set.
11. Top with the remaining 1-1/2 cups whipped topping just before serving.
12. Store leftover pie in refrigerator.

philadelphia fat free, cold fat, sugar, thawed cool, ready, sugar

Taken from www.kraftrecipes.com/recipes/chocolate-ribbon-pie-64842.aspx (may not work)