Creamy No-Bake Cheesecake

INGREDIENTS:

• 1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
  
• 1-1/4 cups cold milk
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 1 ready-to-use chocolate pie crust (170 g)
• 1 oz (1/8 of 225-g pkg.) Baker's Semi-Sweet Chocolate

DIRECTIONS:

1. Beat pudding mix and milk in medium bowl with whisk 2 min.
   
2. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
3. Refrigerate 4 hours.
4. Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
5. Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

This recipe was used with permission from Kraft Foods.