1 pk (3-ounce) cream cheese
-softened
2 tb Butter or margarine;
-softened
1/4 c Sugar
1 ts Vanilla extract
1 Container; (4-ounce) frozen
-non-dairy whipped topping
-thawed
1 Chocolate cookie crumb pie
-crust ready-made
1 pk (4 1/8-ounce) chocolate
-instant pudding & pie
-filling mix
1 3/4 c Milk cold
3 tb Pecans chopped
At least 30 minutes or up to 4 hours before serving:
In a small mixer bowl at medium speed, beat cream cheese and butter or
margarine 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 layer in pie crust. Refrigerate at least 10 minutes or up
to 3 1/2 hours. Decorate with remaining whipped topping and sprinkle with
nuts.
Yields
8 Servings