Soften 8 ounces Philadelphia cream cheese with 1 cup powdered sugar. Add 1 cup Cool Whip (from 9 ounce size) and spread on cooled crust.

Mix 1 (3 oz.) package instant chocolate pudding and 1 (3 oz.) package vanilla instant pudding with 3 1/4 cups milk. Beat until thick and spread over cheese layer. Put in refrigerator for at least 1 hour. Spread remaining Cool whip on top of casserole before serving.