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DOUBLE LAYER CHOCOLATE PIE

4 oz. PHILADELPHIA BRAND Cream Cheese, softened
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 prepared chocolate flavor crumb crust (6 oz.)
1-1/2 cups cold milk or half-and-half
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Chocolate Flavor Instant Pudding & Pie Filling
MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1-1/2 cups of the whipped topping. Spread on bottom of crust.

POUR 1-1/2 cups cold milk into large bowl. Add pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator. Makes 8 servings.

Helpful Hint: Soften cream cheese in microwave on HIGH 10 to 15 seconds.
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Creamy Chocolate Pie
Serves:8

1-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate or Chocolate Fudge Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)


POUR milk into large bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping and grated BAKER'S Semi-Sweet Baking Chocolate. if desired. Store leftover pie in refrigerator.

VARIATION: Prepare as directed using your favorite pudding flavor.

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Chocolate Peanut Mousse Pie

1-1/4 cups crushed chocolate graham crackers
3 tablespoons sugar
1/3 cup butter or margarine, melted
3-3/4 cups whipping cream
4 ounces bittersweet chocolate, finely chopped (about 3/4 cup)
1 cup chopped peanuts
1-1/3 cups peanut butter-flavored pieces
Chocolate curls (optional)

For crust, combine graham crackers and sugar; stir in butter. Spread onto bottom and up sides of a 9-inch pie plate. Bake in a 375-degree oven for 5 minutes; cool. Meanwhile, in a saucepan combine 3/4 cup of the whipping cream and the chocolate. Stir over low heat till mixture is smooth. Stir in 3/4 cup of the peanuts. Pour half the chocolate mixture over crust. Place in freezer and chill about 20 minutes or till set, then place in refrigerator. Cover and refrigerate remaining chocolate mixture. Meanwhile, in another saucepan combine 1 cup of the cream and the peanut butter pieces. Stir over low heat till mixture is smooth. Chill in refrigerator 30 minutes or till cool but not stiff, stirring occasionally.

In a chilled bowl beat remaining 2 cups whipping cream with chilled beaters on medium speed till soft peaks form. Fold about one-third of the whipped cream into the peanut butter mixture; gently fold in remaining whipped cream. Spoon 2 1/2 cups of the mixture over the chocolate in crust. Place in freezer for 15 minutes or till set. (Cover and refrigerate remaining peanut butter mixture.) Spread remaining chocolate mixture over peanut butter mixture. Pipe or spoon remaining peanut butter mixture around edge of pie. Sprinkle with remaining nuts. If you like, garnish with chocolate curls. Chill at least 4 hours or overnight. Makes 16 servings.