4 oz. softened cream cheese
2 tbsp. sugar
1 tbsp. milk
1 (8 oz.) tub Cool Whip, divided in half
1 prepared chocolate graham crust
2 c. cold milk
1 (8 oz.) pkg. instant chocolate Jell-O

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until smooth. Gently stir 1/2 of Cool Whip. Spread on bottom of crust. Pour 2 cups milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes or until mixture is thick. Pour over cream cheese layer. Refrigerate for 4 hours or until set. Spread remaining Cool Whip on pie just before serving.