Double Layer Chocolate Pie

From the kitchen of Robert Pecorino

4 ounces Philadelphia cream cheese, softened
1 tablespoon sugar
2 cups and 1 tablespoon cold milk
18 ounces cool whip
1 Keebler ready crust chocolate pie
2 packages (4 ounce serving size) Jell-O chocolate instant pudding

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.