1 OREO pie crust
4 oz. PHILADELPHIA Cream Cheese, softened
4 T caramel ice cream topping (original recipe calls for 2- I like caramel though) :)
1 cup thawed Cool Whip topping
1 pkg (3.9 oz.) JELL-O Chocolate Instant Pudding
1.5 cups cold milk
Mix cream cheese and caramel topping in medium bowl until well blended. Gently stir in Cool Whip; spread onto bottom of pie crust. Beat pudding mix and milk with whisk for 2 minutes. Pour over cream cheese layer. Refrigerate for 3 hours.
Image from kraftrecipes.com
(It's looks a little prettier than my sliced piece.) :)
Don't forget to check out the Stella & Dot trunk show and giveaway! Both end this Friday.