Imagine this…
You’re excited to have your kids home from college and will make them just about anything they want. They want pie. Sure, we can do pie except you don’t have much on hand. You need something easy, fast and delicious. You want them to keep coming home, right.
Now don’t you worry, this chocolate ribbon pie is as easy as it is delicious. Start to finish, it takes less than 5 minutes to make and will be gobbled up just as fast.
I found this pie many years ago in a quarterly magazine that Kraft Foods puts out called Kraft Food and Family. There are at least five pages that get folded back to make later in every single issue.
The first time I made it I forgot to add the Cool Whip to the cream cheese layer. Thinking I ruined it, I quickly made another one following the recipe to the letter. You know what, we like the mistake version better. I think it’s because it has more of a cheesecake texture. Now I stir the Cool Whip really well first then add a heaping spoonful of Cool Whip to the cream cheese mixture and call it good.
Chocolate Ribbon Pie 
- 4 oz. cream cheese, softened
- 2 Tablespoons sugar
- 2 cups plus 1 Tablespoon cold milk, divided
- 1 tub Cool Whip, thawed and divided
- 1 Oreo Pie Crust
- 2 packages (3.9 oz. each) instant chocolate pudding
Beat cream cheese, sugar and 1 Tablespoon milk in a medium bowl until well blended. Stir in one heaping spoonful Cool Whip and spread onto bottom of crust. NOTE ORIGINAL RECIPE: stir 1/2 of the tub of Cool Whip to cream cheese.
Beat pudding mix with remaining milk for 2 minutes. Pudding will be thick. Spoon over cream cheese layer.
Refrigerate 4 hours or until firm. Top each slice with remaining Cool Whip when serving.