Instructions: Mix cream cheese, 1 Tbs. milk and sugar in medium bowl with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread evenly on bottom of crust. In large bowl pour 1 1/2 cups milk. Add pudding mixes.

Beat with wire whisk 1 minute. ( mixture will be thick ) Stir in 2 cups of whipped topping. Refrigerate 4 hours or until set. Garnish with remaining coolwhip, chocloate sprinkles, or chocolate shavings. Store leftover pie in refigerator, covered with the plastic cover from the pie shell.

Serves 8.

*Helpful Hint: Soften cream cheese in microwave on high 15 - 20 seconds. Do not thaw cool whip in microwave.

Enjoy!!!!I also have this recipie in low fat and sugar free, but trust me, this splurge is worth it. If you want the other way, just ask. But again, I always spluge!

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