Double Layer Chocolate Pie

1 prepared pie crust
4 oz. cream cheese, softened
1 1/2 c. + 1 T. milk or 1/2 & 1/2, divided
1 T. sugar
12 oz. thawed Cool Whip, divided
2 pkg. (4 serving size) chocolate instant pudding

Place cream cheese, 1 T. milk, and sugar in a large bowl and whisk until smooth. Gently fold in 1 1/2 cups of  Cool Whip. Spread on the bottom of pie crust. Pour 1 1/2 cups milk into bowl. Add pudding and whisk until thick. Fold in 2 cups of Cool Whip and spread over cream cheese layer. Refrigerate for 4 hours. Garnish with remaining Cool Whip.