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Candy Bar Pie

Prep time 20 mins
Cook time 4 hrs, 20 mins
Yield Makes 10 servings


  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon milk
  • 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped
  • 1 1/2 cups cold milk
  • 2 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
  • 1 OREO Pie Crust (6 oz.)

How to Make It

  1. MIX cream cheese and 1 Tbsp. milk in large bowl with wire whisk until well blended. Add 1 1/2 cups of the whipped topping and chopped candy bar; stir gently.

    POUR 1 1/2 cups cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the remaining whipped topping. Spread half of the pudding mixture onto bottom of crust; cover with cream cheese mixture. Top with remaining pudding mixture.

    REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.

    Nutritional Information
    Calories: 340
    Total fat: 17 g
    Saturated fat: 11 g
    Cholesterol: 15 mg
    Sodium: 530 mg
    Carbohydrate: 46 g
    Dietary Fiber: 1 g
    Sugars: 31 g
    Protein: 4 g
    Vitamin A: 6% DV
    Vitamin C: 0% DV
    Calcium: 6% DV
    Iron: 8% DV