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Cook'n with Betty Crocker 
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Black & White Pie |
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Serves: 8 Print this Recipe1 3-ounce package cream cheese softened 1/4 cup sugar 1 teaspoon vanilla extract 1 4-ounce container frozen whipped topping thawed (about 1 3/4 cups) 1 ready-made 9-inch chocolate crumb crust 1 4-ounce package chocolate instant pudding & pie filling mix 1 3/4 cups milk cold Place cream cheese in a small mixer bowl. With an electric mixer, beat at medium speed until smooth. Beat in sugar and vanilla until well blended. Stir in 1 cup of the whipped topping until blended. Spread in bottom of crust. Prepare pudding according to package directions, using 1 3/4 cups milk. Pour over cream cheese layer in crust. Refrigerate at least 10 minutes or up to 3 1/2 hours. Spoon on dollops of remaining whipped topping just before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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