1 c. powdered sugar
1 sm. lemon, squeezed
1 sm. pkg. instant chocolate pudding, prepared
1 (12 oz.) bowl Cool Whip
12 oz. cream cheese
1 graham cracker crust

In a large bowl, mix powdered sugar, 1 cup Cool Whip, lemon juice and cream cheese. Pour mixture into graham cracker crust. Pour prepared pudding over cream cheese mixture. Refrigerate for 1 hour.

Before serving, top cake with remaining Cool Whip. Keep refrigerated.