Ingredients

4 oz. brick cream cheese, (1/2 of 8-oz. pkg.), softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub frozen whipped topping, (8 oz.), thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups milk, cold
2 pkg. chocolate instant pudding mix, (4-serving size each)
2 Tbsp. semi-sweet baking chocolate, shaved

Putting it together

1.Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
2.Pour 2 cups cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
3.Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and shaved chocolate. Store leftover pie in refrigerator.

Tips and Tricks

Better For You: Save 50 calories and 6 grams of fat per serving by preparing with Neufchatel cheese, fat-free milk, frozen lite whipped topping and a reduced fat pie crust.

How to Soften Cream Cheese: Microwave cream cheese on HIGH 8 to 12 sec. or until slightly softened.