In a separate bowl, stir 2 cups cold milk with cheesecake pudding; mix with electric mixer for 2 minutes.

Remove cover from a store bought graham cracker crust and pour the chocolate pudding mix into pie shell.

Next, pour cheesecake pudding mixture over chocolate pudding.

Cover with the plastic cover that comes with the pie shell and refigerate for at least one hour before serving.

Submitted by: Amanda Ruden