Serves: 8
Total Calories: 181

1 (3-ounce) package cream cheese softened
1/4 cup sugar
1 teaspoon vanilla extract
1 (4-ounce) container frozen whipped topping thawed (about 1 3/4 cups)
1 ready-made 9-inch chocolate crumb crust
1 (4-ounce) package chocolate instant pudding & pie filling mix
1 3/4 cups milk cold

Place cream cheese in a small mixer bowl. With an electric mixer, beat at medium speed until smooth. Beat in sugar and vanilla until well blended. Stir in 1 cup of the whipped topping until blended. Spread in bottom of crust.

Prepare pudding according to package directions, using 1 3/4 cups milk. Pour over cream cheese layer in crust. Refrigerate at least 10 minutes or up to 3 1/2 hours.

Spoon on dollops of remaining whipped topping just before serving.

Nutritional Facts:

Serves: 8
Total Calories: 181
Calories from Fat: 67

More Recipes from the 50 Pies Cookbook:
Ambrosia Pie
Apple Crumb Pie
Apple-Mincemeat Pie
Banana Split Pie
Basic Meringue
Black & White Pie
Black Bottom Cream Pie
Blackberry-Apple Pie
Blueberry Meringue Pie
Brownie Pie
Cheddar Pear Pie
Cherry Cream Pie
Chocolate Angel Pie
Chocolate Dream Pie
Chocolate Obsession
Choconog Pie
Cloud Nine Pie
Coconut Custard Pie
Cranberry Ice Cream Pie
Cranberry-Walnut Dessert
Creamy Lemon Pie
Crunchy Peach Pie
Fluffy Orange Pie
Fresh Blueberry Pie
Fresh Fruit Cheese Pie
Frozen Chocolate Mousse Pie
Frozen Cookies 'n' Cream
Frozen Lemonade Pie
Glazed Nectarine Pie
Grasshopper Pie
Layered Cream Pie
Lemon Soufflé Pie
Macaroon Pie
Millionaire Pie
Mocha Dream Pie
Mocha Ice Cream Pie
Old-Fashioned Apple Crumb Pie
Old-Fashioned Blueberry Pie
Peanut Butter Mousse Pie
Peanut Cream Pie
Pineapple Mousse Cream Pie
Piña Colada Pie
Pumpkin Cheesecake Pie
Raisin Cream Pie
Raspberry-Topped Lemon Pie
Sour Cream Apple Pie
Strawberry Daiquiri Pie
Strawberry Surprise Pie
Strawberry-Rhubarb Pie
Texas Pecan Pie
Toffee Crunch Pie