Chocolate Ribbon Cake - cooking recipe

Ingredients

4 ounces cream cheese, softened (1/2 of 8 oz package)
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) container Cool Whip Topping, thawed,divided
1 9-inch Oreo cookie pie crust (6 oz.)
2 cups cold milk
2 (3 1/2 ounce) packages jell-o chocolate flavor instant pudding and pie filling mix

Preparation

Beat cream cheese, sugar, and 1 tablespoons milk in large bowl with wire whisk until smooth.
Gently stir in half of the whipped topping.
Spread on bottom of crust.
Pour 2 cups milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended.
(Mixture will be thick.) Pour over cream cheese layer.
Refrigerate 4 hours or until set.
Just before serving, garnish with remaining whipped topping.