MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until
smooth. Gently stir in 1&1/2 cups of the whipped topping. Spread on bottom of crust.
POUR 1&1/2 cups milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in 2 cups of the whipped topping. Spread over
cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings.
Originally Submitted
1/21/2008
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