- Graham cracker crumbs
- 6 T butter , melted
- 1 pkg (8oz) Philadelphia cream cheese
- 1/4 C sugar
- 2 T cold milk
- 1 tub Cool WHIP , thawed
- 3 1/4 cups cold milk
- 2 pkg (4 serving size each) instant chocolate pudding
Add butter to graham cracker crumbs and mix well. Press firmly onto bottom of 13x9 inch baking dish. Refrigerate.
Meanwhile, beat cream cheese, sugar, and 2 T milk in separate bowl with wire whisk until well blended. Stir in half the container of whipped topping. Spread over crust.
Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Spoon evenly over cream cheese layer. Let stand 5 min or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate at least 4 hours.
Calories: 1319kcal | Carbohydrates: 92g | Protein: 26g | Fat: 95g | Saturated Fat: 59g | Cholesterol: 265mg | Sodium: 1006mg | Potassium: 1086mg | Sugar: 93g | Vitamin A: 3415IU | Calcium: 950mg | Iron: 0.2mg