Preparation:
Beat cream cheese, sugar and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust.
Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese layer.
Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish with shaved chocolate or chocolate curls. |
