Candy Bar Pie

• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon milk
• 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped
• 1 1/2 cups cold milk
• 2 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
• 1 OREO Pie Crust (6 oz.)

1. cream cheese and 1 Tbsp. milk in large bowl with wire whisk until well blended. Add 1 1/2 cups of the whipped topping and chopped candy bar; stir gently.
2. 1 1/2 cups cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the remaining whipped topping. Spread half of the pudding mixture onto bottom of crust; cover with cream cheese mixture. Top with remaining pudding mixture.
3. 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
4. Calories: 340
5. Total fat: 17 g
6. Saturated fat: 11 g
7. Cholesterol: 15 mg
8. Sodium: 530 mg
9. Carbohydrate: 46 g
10. Dietary Fiber: 1 g
11. Sugars: 31 g
12. Protein: 4 g
13. Vitamin A: 6% DV
14. Vitamin C: 0% DV
15. Calcium: 6% DV
16. Iron: 8% DV

philadelphia cream cheese, milk, chocolate, cold milk, oreo pie crust

Taken from www.myrecipes.com/recipe/candy-bar-pie (may not work)