Double Chocolate Ribbon Pie

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. sugar
• 1 Tbsp. milk
• 1 tub (6 oz.) COOL WHIP DIPS Chocolate, thawed, divided
• 1 OREO Pie Crust (6 oz.)
• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding

1. Beat cream cheese, sugar and 1 Tbsp.
2. milk in medium bowl with wire whisk until well blended.
3. Gently stir in half of the whipped topping.
4. Spread onto bottom of crust.
5. Pour 2 cups milk into large bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. (Mixture will be thick.)
10. Pour over cream cheese layer.
11. Refrigerate 4 hours or until set.
12. Top with remaining whipped topping just before serving.
13. Store leftover pie in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/double-chocolate-ribbon-pie-88930.aspx (may not work)