Ingredients:
• 4 ounces cream cheese, softened
• 1 tablespoon and 1¾ cups milk, divided
• 2 (12 ounce) containers frozen whipped topping, thawed and divided
• 2 (2.7 ounce) chocolate-covered caramel peanut nougat candy bars, chopped
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (9-inch) chocolate piecrust
Preparation:
In a large bowl, mix cream cheese and 1 tablespoon milk with wire whisk until smooth. Gently stir in 2 cups whipped topping and chopped candy bars; set aside. In a medium bowl, add 1¾ cups milk and pudding mix. Beat with wire whisk for 1 minute. Gently stir in ½ cup whipped topping. Spread half of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate for 4 hours or until pie is set. Garnish with remaining whipped topping.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p85'.
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