Ingredients
1 package (8 ounces) cream cheese, softened3/4 cup confectioners’ sugar1 carton (8 ounces) frozen whipped toping, thawed, divided1 chocolate crumb crust (9 inches)1-1/4 cups cold milk1 package (3.3 ounces) instant white chocolate pudding mixRed food coloring
Preparation
In a large bowl, beat the cream cheese, confectioners’ sugar and 1/4 cup whipped topping until smooth. Spread over crust.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm.
Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.
