Candy Bar Pie

• 4 ounces Philadelphia Cream Cheese, softened
• 1 tablespoon milk
• 1 tub (12 oz size) Cool Whip®, thawed, divided
• 2 packages chocolate-covered caramel peanut nougat bars, chopped
• 1 3/4 cups cold milk
• 2 packages Jell-O Chocolate Flavor Instant Pudding
• 1 Keebler Ready Crust Chocolate Pie Crust

Instructions:
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 1 minute. (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.

HELPFUL hint: To soften cream cheese, microwave on HIGH 15 seconds

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