CHOCOLATE RIBBON PIE

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened*
2 Tbsp. sugar
1 Tbsp. plus 2 cups cold milk, divided use
1 (8 oz.) tub Cool Whip Whipped Topping, thawed, divided use
1 (6 oz.) Oreo Pie Crust or chocolate crumb crust
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
2 Tbsp. shaved chocolate (for garnish)

Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour the remaining 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.

Refrigerate 4 hours or until set.

Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftovers in refrigerator.

*Helpful hint: Soften cream cheese in microwave on High 15 to 20 seconds.

Makes 1 pie
Source: Magazine recipe clipping, Jell-O Pudding ad