CHOCOLATE RIBBON PIE
Steps:
- BEAT cream cheese, 1 Tbsp. of the milk and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. POUR remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Top with remaining 1-1/2 cups whipped topping just before serving. Store leftover pie in refrigerator.
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