In a mixer, whip cream cheese and powdered sugar. Once combined, fold in 1/2 the container of whipped cream. Scoop into graham cracker crust and smooth towards edges.
In a small mixing bowl, prepare chocolate pudding with one small box and 1 1/2 cups of milk. It sets quickly, so as soon as it’s blended pour into your pie crust, forming a second layer on top of the cream cheese one.
Refrigerate for 10-15 minutes or until pudding layer is set and firm.
Smooth remaining whipped cream on top of chocolate pudding layer and place berries in a flag formation.