Double Layer Chocolate Pie
From the kitchen of Robert Pecorino
Ingredients
4 ounces Philadelphia cream cheese, softened
1 tablespoon sugar
2 cups plus 1 tablespoon cold milk
18 ounces Cool Whip
1 Keebler ready crust, chocolate
2 packages (4 ounce serving size) Jell-O chocolate instant pudding
Directions
In a large bowl, mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth.
Gently stir in 1 1/2 cups whipped topping.
Spread on bottom of crust.
In a second bowl, stir pudding mix until well blended (mixture will be thick).
Immediately stir in remaining cool whip and spread over cream cheese layer.
Refrigerate 4 hours.
