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

Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 9 x 13 inch pan. Chill 5 minutes. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping (Cool Whip). Spread over crust. Prepare pudding as directed on package, using 3 1/2 cups milk; pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip over pudding. Makes 12 servings.