4 ounces cream cheese, softened
1 tablespoon half-and-half
1 tablespoon granulated sugar
1 (8 ounce) container frozen nondairy whipped topping, thawed
1 (9-inch) graham cracker pie crust
1 1/2 cups half-and-half
2 (3 1/2-ounce) packages instant chocolate pudding mix
Combine softened cream cheese, 1 tablespoon half and half, and sugar; mix until smooth. Stir in nondairy whipped topping. Spread on the bottom of a graham cracker pie crust.
In a medium bowl, combine 1 1/2 cups half-and-half and instant chocolate pudding mixes. Spread over the cream cheese mixture, cover with plastic wrap and refrigerate for 4 hours.
Makes 8 servings.