Double layer chocolate pie

Yield: 1 servings

Measure Ingredient
8 ounces Softened cream cheese
1 tablespoon Milk or half-and-half
1 tablespoon Sugar
1 \N 8 oz tub whipped topping; thawed
1 \N Ready-to-use chocolate flavor crumb crust; (9-inch)

~- 1½ cups cold milk or half-and-half 2 instant chocolate pudding mixes ~- (4 serving size)

Mix cream cheese, 1 Tbls milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 and ½ cups of the whipped topping. Spread on bottom of crust. Pour 1 ½ cups milk into large bowl. Add pudding mixes.

Beat with wire whisk 1 minute (mixture will be thick). Immediately stir in remaining whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with chocolate shavings if desired. Store pie in refrigerator. Yield: 8 servings.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes