Double-Layer Pie

• 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

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.

philadelphia cream cheese, cold milk, sugar, ready, cold milk

Taken from www.kraftrecipes.com/recipes/double-layer-pie-54857.aspx (may not work)