OREO Ribbon Pie

• 20 OREO Cookies, finely crushed
• 1/4 cup (1/2 stick) margarine or butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1-2/3 cups milk
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1/2 cup chocolate syrup
• 1 cup thawed COOL WHIP Whipped Topping

1. Mix cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate.
2. Set aside.
3. Beat cream cheese and sugar with electric mixer on high speed until well blended.
4. Spread onto bottom of crust; set aside.
5. Pour milk into medium bowl.
6. Add dry pudding mix.
7. Beat with wire whisk 2 minutes or until well blended.
8. Spread over cream cheese layer.
9. Refrigerate 2 hours or until firm.
10. Spread chocolate topping evenly over pie just before serving.
11. Top with whipped topping.
12. Store leftover pie in refrigerator.

oreo cookies, margarine, philadelphia cream cheese, sugar, milk, chocolate syrup

Taken from www.kraftrecipes.com/recipes/oreo-ribbon-pie-53854.aspx (may not work)