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 InformationCalories: 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
