1) Beat cream cheese, 1 tbsp of milk, and sugar
in medium bow with electric mixer, until well
blended.
2) Gently stir in 1/2 cup of cool whip.
3) Spread onto bottom of the crust (this is
where you can add the chocolate chips)
4) Pour remaining milk into large bowl.
5) Add instant pudding mix and beat with a Wisk
for 2 minutes or until well mixed.
6) Spread over cream cheese layer.
7) Refrigerate for 4 hours or until set.
8) Just before serving, spread remaining cool
whip(1 1/2 cups) over pudding layer.
9) Store Leftovers in fridge.
10) Enjoy -)
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