4 oz softened cream cheese
1 TBS milk
1 TBS sugar
1 tub Cool Whip (8 oz)
1 crust
2 packages 3.9 oz chocolate pudding
2 cups milk
Beat cream cheese, 1 TBS milk, and sugar in a large bowl until blended. Stir in 1 ½ cups cool whip. Then spread onto bottom of graham cracker (or your favorite) crust.
Beat pudding mixes and 2 cups milk in a separate bowl. Wisk 2 minutes. It will be thick immediately. Stir in cool whip. Spread over cream cheese layer. Refrigerate for 4 hours or until firm.