Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until well blended. Stir in half the COOL WHIP; spread onto bottom of crust.
Beat pudding mixes and remaining milk with whisk 2 min. (Mixture will be thick.) Pour over layer in crust.
Refrigerate for two hours or until firm. Top with remaining Cool Whip and 2 Tbsp. shaved chocolate just before serving.