1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 container Cool Whip, thawed
2 pkg. Jello instant milk chocolate pudding
3 1/2 c. cold milk

Combine the crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 9x13 inch pan. Chill 5 minutes or for a firmer crust. Bake at 375 degrees at 8 minutes. Cool.

Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of whipped topping. Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours. Spread remaining whipped topping over pudding.