CHOCOLATE RIBBON PIE RECIPE

4 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 tub (8 ounces) whipped topping, thawed
1 prepared (9inch) chocolate crumb crust
2 cup cold milk
2 packages (4-serving size) of chocolate instant pudding

1.
In a medium bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1/2 of the
whipped topping. Spread over the prepared pie crust.

2.
Pour 2 cups cold milk and the pudding mixes into a large bowl. Beat with wire whisk or electric mixer for
2 minutes. The mixture will be thick. Pour over cream cheese layer.

3.
Refrigerate 4 hours or until set. Just before serving spread the remaining whipped topping over the pudding
layer. If desired you can garnish with shaved chocolate, chocolate sprinkles, or chocolate toffee pieces.