Chocolate Silk Pie with Marshmallow Meringue

• 5 oz. BAKER'S Bittersweet Chocolate, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 cup cold milk
• 1 OREO Pie Crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping

1. Microwave 4 oz.
2. chocolate in medium microwaveable bowl on HIGH 1 to 1-1/2 min.
3. or until melted, stirring after 1 min.
4. Add cream cheese, half the marshmallow creme, dry pudding mix and milk; beat with mixer until blended.
5. Pour into crust.
6. Beat remaining marshmallow creme with COOL WHIP in separate bowl until blended; spread over chocolate layer in crust.
7. Refrigerate 2 hours or until firm.
8. Meanwhile, use remaining chocolate to make chocolate curls.
9. Refrigerate until ready to use.
10. Garnish pie with chocolate curls before serving.

s bittersweet chocolate, philadelphia cream cheese, jetpuffed marshmallow creme, cold milk, oreo pie crust

Taken from www.kraftrecipes.com/recipes/chocolate-silk-pie-marshmallow-meringue-113193.aspx (may not work)