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1
Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
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2
Reserve 1/2 cup of the whipped topping.
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3
Refrigerate until ready to use.
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4
Pour milk into large bowl.
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5
Add dry pudding mix.
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6
Beat with wire whisk 2 min.
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7
or until well blended.
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8
Gently stir in remaining whipped topping; spoon into crust.
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9
Mix melted chocolate and condensed milk until well blended.
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10
Spoon over puddng mixture.
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11
Cut through chocolate mixture several times with knife for marble effect.
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12
Freeze 6 hours or until firm.
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13
Remove pie from freezer 15 min.
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14
before serving.
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15
Let stand at room temperature to soften slightly.
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16
Top with the reserved whipped topping.
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17
Store leftovers in freezer.
