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 1-1/2 cups cold milk or half-and-half 2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 OREO Pie Crust (6 oz.)
Preparation MIX cream cheese and 1 tablespoon milk in large bowl with wire whisk until smooth. Gently stir in 1-1/2 cups whipped topping and chopped candy bars. POUR 1-1/2 cups cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups whipped topping. Spread 1/2 of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture in crust. Spread remaining pudding mixture over cream cheese layer. REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Sprinkle with additional chopped candy bars or chocolate curls, if desired. Store leftover pie in refrigerator. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
