Candy Bar Pie - cooking recipe

Ingredients

2 cups cold milk
2 (3 1/2 ounce) packages instant chocolate pudding mix
1 (9 ounce) graham cracker pie crust
1 (16 ounce) container Cool Whip, thawed
6 ounces hershey's chocolate bars with almonds, chopped (ANY candy bars with nuts)
8 ounces cream cheese, softened**
1/8 teaspoon vanilla extract

Preparation

Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
Gently Stir in 2 cups Cool Whip.
Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
Spoon 1 1/2 cup of pudding into crust and spread evenly.
Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
Spread cream cheese mixture into crust on top of pudding.
Spread other pudding mixture on top of candy bar mixture.
Top with some chopped candy bars and garnish edges with cool whip if desired.
Refrigerate at least 4 hours serve chilled.
**To soften cream cheese, microwave for 15 seconds on high.