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1
Heat oven to 350F.
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2
Spray 9-inch pie plate with cooking spray.
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3
Mix first 3 ingredients until blended; press onto bottom and up side of pie plate.
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4
Use back of fork to make cross-hatch design around edge.
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5
Bake 14 to 15 min.
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6
or until golden brown.
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7
Cool.
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8
Microwave 4 oz.
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9
chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min.
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10
or until chocolate and marshmallows are melted and mixture is well blended when stirred.
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11
Pour into crust.
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12
Refrigerate 10 min.
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13
Beat pudding mix and remaining milk with whisk 2 min.
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14
Stir in 1 cup COOL WHIP; spoon into crust.
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15
Cover with remaining COOL WHIP.
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16
Refrigerate 2 hours or until firm.
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17
Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.
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18
; reserve for garnish.
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19
Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet.
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20
Melt remaining chocolate as directed on package; spoon into small resealable plastic bag.
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21
Press out excess air from bag; seal bag.
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22
Cut 1/8-inch-piece from one bottom corner of bag.
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23
Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp.
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24
nuts.
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25
Refrigerate until ready to use.
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26
Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.
