1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can evaporated milk
1 (8 ounce) package instant vanilla pudding mix
1 (9 inch) prepared chocolate cake mix
Spread cream cheese on bottom of baked pie crust. Place cream cheese in center of pie; press edges together to seal.
Beat cream cheese with an electric mixer or stick blender 4 minutes using electric mixer. Fold whipped topping over cream cheese spread; refrigerate two hours or overnight.
Beat pudding by hand using a mixer stick or 2 teaspoons for milk and 1 cup of gelatin. Spread over cream cheese spread; refrigerate until pudding is set.