Combine first 2 ingredients; press onto bottom of 13x9-inch pan.
Beat cream cheese, dry vanilla pudding mixes and 1-1/2 cups milk in large bowl with mixer until blended; spread over crust.
Beat chocolate pudding mix and remaining milk with whisk 2 min.; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to squeeze chocolate pudding into 6 lengthwise stripes over vanilla pudding. Drag toothpick through stripes to decorate. Refrigerate 4 hours.
Line empty pan with plastic wrap, with ends of wrap extending over sides. Use to prepare dessert as directed. Freeze 2 hours. Let stand 10 min. Use plastic wrap handles to lift dessert from pan before cutting to serve.
Prepare as directed, except use 2 pkg. chocolate pudding and 1 pkg. vanilla pudding. Use the chocolate pudding to prepare the cream cheese-pudding base, then swirl the vanilla pudding into the chocolate base.
How to Easily Serve the Dessert
Line pan with plastic wrap, with ends of wrap extending over sides. Use plastic wrap handles to lift dessert from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.