1 1/2 c. graham crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) whipped topping
2 (4 oz.) instant chocolate pudding
3 1/2 c. cold milk

Combine crumbs sugar and melted butter. Press firmly into bottom of 13 x 9 inch pan. Chill 5 minutes or for firmer crust bake at 375 degrees for 8 minutes. Cool. Beat cream cheese, sugar, and milk until smooth. Fold in 1/2 whipped topping. Spread over crust. Prepare pudding as directed using 3 1/2 cup milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Makes 12 servings.

NOTE: Ginger snap crumbs may be used with lemon pudding or butterscotch pudding.