Chocolate Ribbon Pie

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photo by:kraft

time

prep:

15 min

total:

4 hr 15 min

servings

total:

8 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Tbsp. sugar

Tbsp. milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

OREO Pie Crust (6 oz.)

cups cold milk

pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

Tbsp. shaved BAKER'S Semi-Sweet Chocolate

Make It

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.

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.

REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and shaved chocolate. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Healthy Living

Save 100 calories and 6 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP 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.