Chocolate Ribbon Pie

• 2 1/2 cups milk
• 1 pkg (6-serving size) Jell-O Chocolate Cooked Pudding and Pie Filling
• 1/3 cup butter
• 1 1/3 cups Oreo Baking Crumbs
• 1/4 cup sugar
• 1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. sugar
• 1 Tbsp. each: milk and coffee liqueur
• 1 cup thawed Cool Whip Whipped Topping
• Crushed candy canes

1. COMBINE milk and pudding in large microwaveable bowl.
2. Microwave on HIGH stirring every 2 minutes for about 8 minutes, until pudding has begun to thicken.
3. Place plastic wrap on surface of pudding; let cool for 30 minutes.
4. MEANWHILE prepare crumb crust.
5. Melt butter in a 9 inch pie plate on HIGH for 40 to 60 seconds.
6. Stir in baking crumbs and sugar.
7. Press into the bottom and sides of pie plate.
8. Bake at 375F for 8 minutes.
9. Cool before filling.
10. BEAT cream cheese, sugar, remaining milk and liqueur in medium bowl until smooth.
11. Gently stir in whipped topping.
12. Spread over crust.
13. SPOON pudding over cream cheese layer.
14. CHILL for 3 hours or until set.
15. Just before serving, garnish with additional whipped topping and candy canes.

milk, pie filling, butter, baking crumbs, sugar, cream cheese, sugar, milk, topping, canes

Taken from www.kraftrecipes.com/recipes/chocolate-ribbon-pie-86234.aspx (may not work)