Chocolate Ribbon Pie
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4 oz(1/2 of 8-oz. pkg.) philadelphia cream cheese, softened
2 cplus 1 tbsp. cold milk, divided
1tub (8 oz.) cool whip whipped topping, thawed, divided
1oreo pie crust (6 oz.)
2 pkg(3.9 oz. each) jell-o chocolate instant pudding
How to Make Chocolate Ribbon Pie
- Beat cream cheese, sugar and 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 and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
Refrigerate 4 hours or until firm. Top with remaining cool whip just before serving.