Double Layer Chocolate Pie

4 ounces light cream cheese
1 Tbsp milk
1 Tbsp sugar
1 tub (8 ounces) Cool Whip (light), thawed, divided
2 cups cold milk
2 packages (4-serving size) Chocolate instant pudding & pie filling
1 chocolate crumb pie crust (store bought or homemade)

MIX cream cheese, one tablespoon milk and sugar in large bowl until smooth. Gently stir in 1 1/2 cups of the Cool Whip. Spread onto bottom of crust.

POUR 2 cups milk into bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining Cool Whip. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Garnish as desired. Makes 8 servings.