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| CANDY BAR PIE | |||
| 4 oz. Philadelphia Cream Cheese, softened 1 tbsp. milk 1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided 2 pkg. (2.07 oz. each) chocolate covered caramel peanut nougat bars, chopped 1-3/4 cups cold milk 2 pkg. (4 serving size) Jell-O Chocolate Flavor Instant Pudding 1 Keebler Ready Crust Chocolate Pie Crust ( 6 oz.) |
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| Mix cream cheese and 1 tbsp. mik in bowl with wire whisk until smooth. Gently stir in 2 cups whipped topping and chopped candy bars; set aside. Pour 1-3/4 cups milk into another bowl. Add pudding mixes. Beat with wire whisk 1 minute. Gently stir in 1/2 cups whipped topping. Spread 1/2 of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate 4 hours until set. Garnish with remaining whipped topping. | |||