Serves: 8
Total Calories: 250
1. In small bowl whisk together cream cheese and 1 tablespoon milk. Gently stir in half of whipped topping and candy. Set aside.
2. In medium bowl beat 1 cup milk and pudding mix with wire whisk for 1 minute. Whisk in remaining whipped topping. Spread half of pudding mixture in crust.
3. Carefully spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
This Candy Bar Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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