2 1/2 cups chopped sweet potatoes
1 3/4 cups frozen white peas
2 tablespoons butter or margarine, melted
3 eggs
1 teaspoon milk
1 1/2 cups all-purpose flour
3 teaspoons vanilla extract
2 cups caramel-colored sugar
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
2 (3 ounce) packages instant strawberry pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes, peas, butter or margarine, eggs, milk and flour in large bowl. Stir to coat. Mix sugar and cream cheese with wooden spoon, making a thin, syrup-like line. Fill shallow pan with rest of syrup mixture. Beat cream cheese in bowl to icing consistency; immediately pulse in pudding mixture. Pour filling over sweet potato mixture. Sprinkle on top of pie.
Bake in preheated oven until pie is golden brown, about 1 hour. Cool completely. Cut into slices or serve chilled. Serve with whipped topping sprinkled with remaining chocolate chips.