1 1/2 c. graham cracker crumbs
4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) container Cool Whip (thawed)
2 pkg. Jello brand instant chocolate pudding
3 1/2 c. cold milk (to add to pudding)

Combine graham cracker crumbs, 1 1/4 cups sugar and melted butter. Press firmly into bottom of 9 x 13 inch pan. Beat cream cheese with sugar. Add 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust.

Prepare pudding as directed on the package using 3 1/2 cups cold milk. Pour over cream cheese layer. Spread remaining whipped cream over pudding. Chill several hours or overnight.