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1. In large bowl, combine softened cream cheese, 1-tablespoon milk, and sugar. Mix with wire whisk until smooth.
2. Gently stir in 1-1/2 cups Cool Whip.
3. Spread mixture on bottom of chocolate crumb pie crust.
4. Add 1-1/2 cups milk to medium bowl. Add instant pudding mixes to milk.
5. Beat pudding mixes and milk with wire whisk.
6. Stir in 2 cups Cool Whip.
7. Spread mixture of bottom layer.
8. Refrigerate 4 hours until set.
9. Garnish with remaining Cool Whip.
10. Store leftover pie in refrigerator.
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