Chocolate Ribbon Pie

4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2. Cooking Directions
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.
Yield: 8 servings
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