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

Combine cracker crumbs, 1/4 cup sugar and 1/2 cup melted butter. Press firmly into bottom of 13 x 9 inch pie pan.

Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in 1/2 Cool Whip. Spread over crust. Prepare pudding as directed on package, but only use 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip on top.