Chocolate Ribbon PieOriginal recipe from Kraft
- 4 oz. cream cheese, softened
- 2 Tbsp. sugar
- 2 cups plus 1 Tbsp. milk, divided
- 1 tub (8 oz.) cool whip
- 1 graham cracker crust
- 2 pkg chocolate pudding
Beat cream cheese, sugar & 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the cool whip. Spread onto bottom of crust.
Beat pudding mixes & remaining milk with wisk 2 min. (Mixture will be thick.) Pour over layer in crust.
Refrigerate 4 hrs or until firm. Top with remaining cool whip & 2 Tbsp. shaved chocolate just before serving.
Makes one 8" pie.