- First Layer:
- 1 (8 ounce) package cream cheese (such as Philadelphia®), softened
- 1 cup frozen whipped topping (such as Cool Whip®), thawed
- 1 cup confectioners' sugar
- 1 (9 inch) prepared graham cracker crust
- Second Layer:
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 3 cups milk
- Third Layer:
- 1 cup frozen whipped topping (such as Cool Whip®), thawed – or to taste
- Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
- Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
- Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.