2 cups butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 cup milk
1 egg
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons cornstarch
1 (3 ounce) package instant chocolate pudding mix
1 egg
Preheat oven to 425 degrees F (220 degrees C). Grease and flour an 8 inch square pan. Reserve 1 cup of the white icing or frosting to use in future pies.
In the microwave or in a large mixer bowl, cream together butter, brown sugar, milk and egg until light and fluffy. Beat in vanilla and whipped topping until fluffy. Combine cream cheese and whipped topping in a medium bowl, beat on medium speed until well blended.
Spread half of pie filling into the prepared pan. Layer remaining cake layer with remaining frosting mixture and egg. Spread gently over pie filling.
Bake in preheated oven for 70 minutes. Cool completely. Pour topping over pie filling. Chill in refrigerator. Chill pie filling over night before serving. Cover and refrigerate pie until serving. Chill pie filling for at least 1 hour before serving. Chill if serving.