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1
In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl.
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2
Stir in melted butter with fork until well mixed.
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3
Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
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4
Place in freezer just until firm, about 10 minutes.
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5
Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended.
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6
On low speed, beat in melted chocolate chips.
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7
In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish.
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8
On medium speed, beat remaining topping from container into chocolate mixture until well blended.
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9
Spread 1/3 cup of the frosting evenly in bottom of crust.
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10
Spoon chocolate filling into crust; carefully spread.
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11
Place pie in freezer while making next layer.
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12
In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended.
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13
Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping.
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14
Beat remaining topping from container into coconut-pecan mixture until well blended.
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15
Carefully spoon over chocolate filling; spread evenly.
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16
Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
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17
Refrigerate 1 hour, 30 minutes before serving.
