1 (8 oz.) pkg. cream cheese, softened
2 (3 oz.) pkg. instant vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip
Chocolate syrup

Beat cream cheese, slowly add milk, then pudding. Beat until smooth. Spread over crust. Top with Cool Whip and dribble chocolate syrup over top. Refrigerate. Serves about 10 to 12.