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

Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9 inch pan. Refrigerate to set the crumbs. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over chilled crust. Using 3 1/2 cups milk, prepare pudding. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding.