Black-Bottom Cream Pie

1. 1

   Microwave chocolate and butter in small microwaveable bowl on HIGH 1 min.

2. 2

   or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

3. 3

   Spread onto bottom of crust.

4. 4

   Refrigerate 10 min.

5. 5

   Beat pudding mixes and milk in medium bowl with whisk 2 min.

6. 6

   (Pudding will be thick.)

7. 7

   Stir in half the COOL WHIP; spoon into crust.

8. 8

   Refrigerate 3 hours or until firm.

9. 9

   Garnish with remaining COOL WHIP before serving.

No additional tips available.