Double-Layer Pie

  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)

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