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Chocolate Ribbon Pie



Beat cream cheese, 1 Tbsp.
of the milk and the sugar in medium bowl with electric mixer on medium speed until well blended.
Gently stir in 1/2 cup of the whipped topping.
Spread onto bottom of crust.
Pour remaining milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 min.
or until well blended.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Top with the remaining 1-1/2 cups whipped topping just before serving.
Store leftover pie in refrigerator.