• 1 1.4 ounce package Jell-O Chocolate Instant Pudding
• 2 cups  cold milk, divided
• 1 8 ounce tub Cool Whip Whipped Topping, thawed, divided
• 6 ounce ready-to-use reduced-fat graham cracker crumb crust
• 1 1.0 ounce package Jell-O White Chocolate Flavor Instant Pudding

1. Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes (Pudding will be thick.) Stir in half the Cool Whip; spread onto bottom of crust.
2. Repeat with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
3.  Refrigerate 4 hours or until firm.

8 servings