Chocolate Ribbon Pie

1. 1

   Beat cream cheese, 1 Tbsp.

2. 2

   of the milk and the sugar in medium bowl with electric mixer on medium speed until well blended.

3. 3

   Gently stir in 1/2 cup of the whipped topping.

4. 4

   Spread onto bottom of crust.

5. 5

   Pour remaining milk into large bowl.

6. 6

   Add dry pudding mix.

7. 7

   Beat with wire whisk 2 min.

8. 8

   or until well blended.

9. 9

   Spread over cream cheese layer.

10. 10

    Refrigerate 4 hours or until set.

11. 11

    Top with the remaining 1-1/2 cups whipped topping just before serving.

12. 12

    Store leftover pie in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.