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1 package (4-serving size) instant vanilla pudding and pie filling
1 cup (1/2 pt.) heavy whipping cream
Sweetened whipped cream (optional)
Prepare crust; cool.
Beat 3/4 cup chocolate spread or peanut butter chocolate spread and cream cheese in medium bowl until smooth. Add milk, powdered sugar and instant pudding mix; beat until smooth. Set aside.
In separate bowl, beat whipping cream until stiff; fold into chocolate mixture. Spread in baked crust.
Place remaining 1/2 cup spread in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until spread is fluid and smooth when stirred. Carefully spread over chocolate mixture in crust. Cover; refrigerate several hours or overnight until firm.
Garnish with sweetened whipped cream, if desired. Cover; refrigerate leftovers. Makes 8 servings.