CUT cake into 8 slices; cut each cake slice in half. Line bottom and side of 9-inch pie plate with cake slices; set aside.PLACE cottage cheese, milk and chocolate in blender container; cover. Blend on high speed until smooth. Add pudding mix and whipped topping; cover. Blend on low speed 1 minute, stirring once. Pour into prepared pie plate.REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.
KRAFT KITCHENS TIPSChocolate Almond Cheese Pie Prepare as directed, adding 1/4 tsp. almond extract along with the whipped topping.
RECIPE COURTESY OF KRAFT FOODS