Directions
4 oz (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 tub (12 oz.)COOL WHIP Whipped Topping, thawed, divided
1 (2.07 oz.)chocolate-coated caramel-peanut nougat bar, finely chopped
2 pkg. (3.9 oz. each)JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
1 OREO Pie Crust (6 oz.)
Ingredients
1. Mix cream cheese and 1 Tbsp. milk in large bowl with whisk until well blended.
2. Stir in 1-1/2 cups COOL WHIP and candy; set aside.
3. Beat pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.)
4. Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust.
5. Cover with layers of cream cheese mixture and remaining pudding mixture.
6. Refrigerate 4 hours or until firm. Garnish with remaining COOL WHIP before serving.
Recipe and Picture Compliments of Jell-O!
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{ 2 comments… read them below or add one }
YUM. This looks so good, I just might make this today!
This looks delicious! I think this would be great for our big Thanksgiving dinner – for the people who don’t care for pumpkin pie. Thanks!
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