Double Layer Cheesecake & Chocolate Pudding Pie

• 1 9-inch ready-to-use refrigerated pie crust, baked in a pie dish according to package directions and cooled
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
• 1 tsp. vanilla
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1 pkg. (4-serving size) JELL-O Cheesecake Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2-1/2 cups milk, divided
• 1 Tbsp. grated BAKER'S Semi-Sweet Chocolate

1. In a bowl, prepare chocolate pudding mix as directed, using 2 cups of milk.
2. Stir in half of the Cool Whip and mix well with a spoon.
3. Set aside.
4. In a large microwave-safe bowl, microwave cream cheese on high for 15 seconds, stir.
5. Microwave for another 15 seconds, stir.
6. Beat cream cheese with mixer on medium speed for 15 seconds.
7. Add vanilla and half of cheesecake pudding mix to cream cheese, beat until smooth.
8. Add remaining pudding mix and 1/2 cup milk, beat until smooth.
9. Spread cheesecake mix into pie shell.
10. Spread chocolate pudding mixture on top.
11. Chill for at least 2 hours.
12. Top pie with COOL WHIP and grated chocolate.

ready, philadelphia cream cheese, vanilla, milk, chocolate

Taken from www.kraftrecipes.com/recipes/double-layer-cheesecake-chocolate-pudding-pie-170870.aspx (may not work)