Easy Chocolate Pie

Easy Chocolate Pie 9-inch graham cracker crust, see notes for instructions for making your own 3.4 oz. box instant chocolate pudding 2 c. cold milk, I used 1% 11.5 oz. Philadelphia whipped cream cheese Whisk pudding mix and milk together for 1-2 minutes until well combined. Add cream cheese, and whisk until smooth, 1-2 minutes longer. Evenly spread pudding filling into cooled, prepared crust. Place in refrigerator to set for at least 5 minutes before serving. (Pie will keep in refrigerator for at least three days.) Recipe Notes: To make your own crust, stir together 1 1/4 c. graham cracker crumbs, 1/4 c. sugar, and 5 tbsp. melted butter. Press mixture into 9-inch pie pan, and bake at 350 degrees F for 8 minutes. Cool completely before filling