1 (9 inch) pie shell, baked
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon salt
3/4 cup water
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) pie shell, baked
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pie shell, baked
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pie shell, frozen
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container instant chocolate pudding mix
1/2 cup white sugar
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1/2 cup white sugar
1/2 cup confectioners' sugar
1 (9 inch) prepared graham cracker crust
1/3 cup butter, chilled
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container instant chocolate pudding mix
1/2 cup white sugar
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine cream cheese, 1/2 cup sugar and salt. Bring to a boil, then remove from heat and stir in water. Stir in pudding mix, milk and 1/2 cup white sugar until smooth. Stir in pudding mix, milk and 1/2 cup white sugar until smooth. Pour mixture into pie shell.
In a medium bowl, beat together 1/2 cup white sugar and instant pudding mix. Pour into pie shell.
In a medium bowl, whisk together 1/2 cup milk and 1/2 cup white sugar until smooth. Stir in confectioners' sugar and instant pudding mix. Pour over pie.
Bake in preheated oven for 35 minutes. Cool before serving.