Diane, I make a chocolate pie that has that layer and it's so good. Here you go: (PaulÂs favorite.) 1 2/3 cups Oreo cookie crumbs (see below) 1/3 cup butter; melted 4 oz. cream cheese (room temperature) 1 tablespoon milk 1 tablespoon sugar 1 1/2 cups cold, heavy whipping cream 3 tablespoons sugar 1 1/2 teaspoons real vanilla extract 2 1/4 cups milk 2 (4 serving size) chocolate pudding mix Spray a 9-inch pie plate with Pam. Combine cookie crumbs and butter and press in bottom and sides of prepared pie plate; refrigerate until ready to use. Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a medium bowl with a wire whisk until smooth; set aside. Using a cold (preferably stainless steel) bowl and a wire whisk, whip heavy cream with 3 tablespoons sugar and vanilla just until mixture peaks. (Do not over whip or youÂll make butter). Gently stir in 1 1/2 cups of the whipped cream (refrigerate the rest) into the cream cheese mixture and spread in bottom and up sides of crust; place in refrigerator while making pudding. Cook pudding as directed on box except use only 2 1/4 cups milk (mixture will be thick). Lay plastic wrap directly on hot pudding, cool completely in refrigerator. Spread cooled pudding on top of cream cheese layer. Top pie with remaining whipped cream. Garnish with dark chocolate curls. Refrigerate 4 hours. *Can be made with 2 (4 serving size) instant pudding and with 12oz. container of Cool Whip in place of the freshly whipped cream. **I like to use the reduced fat Oreos because they have less cream filling. Pulse in the food processor to make crumbs. Marilyn

Here is a no fat, no calorie treat I make (ok, not really, but you can pretend it is. LOL): Cut the crust off pieces of really fresh, soft bread. I usually use white. Spread with softened cream cheese and roll up jelly roll fashion. Cut into 4-5 pinwheels. Dip the pinwheels into butter, then into a mixture of cinnamon and sugar. Bake at 350 for 8-12 minutes, depending on how browned you want them. Longer for crispy...which is what I like. I love these things. I used to make them for my boys when they were little. I still make them on occasion as a "memory jolt". I also sometimes add chocolate chips. (Using the new non-stick foil works really well with these...and they do not store well. You will have to eat them all at one sitting.)

Not up to making the wonderful "scratch" brownies above? Try these with either Pillsbury Brownie Classics - Traditional Fudge or Duncan Hines Family-Style Brownies. Both these mixes make a 9 x13 inch pan of brownies and directions call for the addition of eggs, oil and water. Cheesecake Marble Brownies 8 oz. package cream cheese or Neufchatel cheese, softened to room temperature 1/2 cup sugar 1/2 teaspoon real vanilla extract 1 egg One 9 x 13 inch fudge brownie mix plus eggs, water and oil per package directions Prepare filling by beating cream cheese and sugar together until smooth - no lumps of cream cheese. Beat in vanilla and egg. Cover and chill filling until ready to finish brownies. Preheat oven and prepare pan per directions on brownie mix. Prepare brownie mix according to package directions and spread in pan. Spoon filling onto brownie mix in 3 or 4 longitudinal stripes. Using a circular motion with a fork, fold some of brownie batter over the filling, working down each stripe. Then move the fork across the stripes crosswise, back and forth, to create swirls. Don't overdo it. Bake according to package directions, but a few minutes longer. Pale filling will be very slightly browned near the edges of the pan when brownies are done. You can prepare a double recipe in a 1/2 size sheet cake pan (about 10 x 17 inches), baking a little longer than directed on the brownie mix. Make sure the pan fits in your oven with a little room to spare first. If you have to bake a lot of brownies in a hurry, you can bake nut brownies or plain brownies for the kids on the upper shelf of the oven and the marble brownies on the lower shelf. The marble brownies take a little longer to bake. I recently goofed up and used only one egg instead of four in a double recipe of the marble brownies, but the adults in the crowd still loved them. I guess "gooey" does have some appeal at times. Kids tend to prefer plain brownies, though.

I found this online googling. You can add cheese to it. I'd add some parmesan to the cream cheese mixture and sprinkle the top with mozzarella. Appetizer pizza 1 can 7.5 oz buttermilk biscuits 1 Onion; cut in rings 1 c Zucchini; chopped 4 oz Mushrooms, can; drained 2 tb Margarine 8 oz Cream cheese; softened 1/4 c Milk 1 Egg; beaten 1/4 ts Salt Separate each biscuit into two layers. Place on bottom and sides of greased 12-inch pizza pan, pressing together to form crust. Saute onions, zucchini and mushrooms in margarine. Combine cream cheese, milk, egg and salt, mixing until well blended. Stir in vegetables; pour over crust. Bake at 400 F., 20 to 25 minutes or until crust is golden brown. Serve warm. Source: Philadelphia Brand Cream Cheese Cookbook