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This makes 2 pies - one to keep and one to give to a friend. So prepare 2 pie plates and get going!
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Making the Crust
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1. Put Oreos in a large Ziploc Bag and beat with a mallet until crushed. The bag keeps the crumbs from flying everywhere, so be sure to close it before crushing.
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2. Put the crushed Oreos into a medium sized mixing bowl and add Sugar and Melted Butter. Stir together so that the cookie mixture is moist.
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3. Put the crust mixture into a 9 inch pie plate.
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4. Tear off a piece of Saran Wrap and place over the cookie mixture. Use the Saran Wrap to press down the crust around the bottom and side of the Pie Plate. Remove Saran Wrap and bake the pie crust in a 250 degree oven for 10 minutes, then cool.
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Pie Filling
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1. Whisk together pudding mix and milk in a medium size mixing bowl for 2 minutes. Set pudding aside and it will become firm in about 15 minutes.
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2. Mix Cream Cheese in mixer until smooth.
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3. Add the Chocolate Pudding to the Cream Cheese and mix on low speed until creamy.
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4. Put Frozen Score Bars into a large Ziploc bag and beat with a mallet until they are small, but not crushed.
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5. Take half of the Score bar pieces and add to the filling mixture. Stir together with a spatula until all of the candy pieces are mixed into the filling.
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6. Pour the pie filling into your cooled pie crust and sread evenly with a spatula.
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The Topping
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1. Put some of the Cool Whip into a cake decorating bag.
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2. Hold the bag straight up and down and squeeze out a Cool Whip star on the pie; use Wilton Decorating Tip #2D
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3. Continue making the stars all around the outer shell of the pie in rows until the pie is completely filled with Cool Whip.
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4. Take the Ghiradelli Chocolate and put in a small bowl and melt in the microwave for 30 seconds. Stir the chocolate and set aside cool for a few minutes.
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If it is too hot it will melt the Cool Whip.
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5. Drizzle the melted chocolate over the Cool Whip and the pie with a fork.
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6. Sprinkle the rest of the crushed Score Bar to the top of your pie.
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Chill for 4 hours and Enjoy!
