Double-Layer Pie

Name: Double-Layer Pie
Prep time: 30 min
Total time: 270 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¼ cup sugar, divided; ⅓ cup butter or margarine, melted; 4 oz. brick cream cheese, softened; 2 cups milk, divided; 1 tub frozen whipped topping, thawed, divided; 2 pkg. chocolate instant pudding mix

What's better than a pie? Two pies in one! In this layered dessert recipe, you'll love the combo of fluffy cheesecake layer topped with creamy chocolate pudding.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¼ cup plus 1 Tbsp. sugar, divided
⅓ cup butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
2 cups plus 1 Tbsp. cold milk, divided
1 tub (8 oz.) frozen whipped topping, thawed, divided
2 pkg. (4-serving size each) chocolate instant pudding mix

Directions

Heat oven to 375°F.

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

Bake 8 to 10 min. or until lightly browned. Cool completely.

Beat cream cheese, 1 Tbsp. milk and remaining sugar in large bowl with whisk until well blended. Stir in 1-1/2 cups whipped topping. Spread onto bottom of crust.

Pour remaining milk into another large bowl. Add dry pudding mixes; beat with whisk 2 min. or until well blended. (Pudding will be thick.) Stir in remaining whipped topping. Spread over cream cheese layer in crust.

Refrigerate 4 hours or until firm.