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Candy bar pie

Kraft has a wonderful recipe, just in time for National Chocolate Day! Enjoy! Have a great Hump Day!

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
 1 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
 1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
1 OREO Pie Crust (6 oz.)




MIX cream cheese and 1 Tbsp. milk in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP and candy; set aside.

BEAT pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP  spread half onto bottom of crust. Cover with layers of cream cheese mixture and remaining pudding mixture.

REFRIGERATE 4 hours or until firm. Garnish with remaining COOL WHIP before serving.

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