This recipe is so tasty and can be made all in under 10 minutes. You have absolutely no reason not to give this a go!
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.)