Beat cream cheese and 1/2 cup of the milk in large bowl with wire whisk until smooth. Add remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Recipe by: Jell-o Posted to MC-Recipe Digest by "Cindy Walker
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1398 (90%)|
|Amt Per Serving||% DV|
|Total Fat 155.3g||207 %|
|Saturated Fat 87.5g||438 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 499mg||154 %|
|Sodium 1456mg||50 %|
|Potassium 626mg||16 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.5g|
|Protein 26.9g||38 %|
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Calories per serving: 1551
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