1 pkg. Duncan Hines Swiss chocolate cake mix
3/4 c. butter

1ST LAYER:

1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 c. frozen non-dairy whipped topping, thawed

2ND LAYER:

2 (4 serving size each) pkg. chocolate instant pudding and pie filling mix
3 c. milk

3RD LAYER:

2 c. frozen non-dairy whipped topping, thawed and divided

Preheat oven to 350 degrees. Grease 2 (9 inch) pie pans.

For Crust: Combine cake mix and butter in large bowl. Cut in butter until crumbly (crumbs). Put 1/2 the crumbs in each pan. Press up sides and on bottom of each pan. Bake at 350 degrees for 15 minutes. Cool.

For 1st Layer: Combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed until smooth. Stir in 1 cup whipped topping. Spread 1/2 the mixture evenly over each crust. Refrigerate.

For 2nd Layer: Prepare pudding mix following package directions, using 3 cups milk. Spoon 1/2 the pudding over cream cheese mixture in each pan. Refrigerate.

For 3rd Layer: Spread 1 cup whipped topping on each pie. Refrigerate until ready to serve.

Note One (8 ounce) container whipped topping is enough for both pies. Make lemon Heavenly Lemon Cream Pies by using lemon supreme cake mix in place of Swiss chocolate mix and lemon instant pudding in place of chocolate instant.