Tuxedo Pie

1. 1

   Place 12 of the cookies in food processor container; cover.

2. 2

   Process until finely crushed.

3. 3

   Mix with butter; press firmly onto bottom and up side of 9-inch pie plate.

4. 4

   Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate.

5. 5

   Refrigerate dipped cookies until ready to use.

6. 6

   (Cover and refrigerate leftover chocolate up to 2 weeks.)

7. 7

   Add 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls.

8. 8

   Beat with wire whisk 2 min.

9. 9

   or until well blended.

10. 10

    Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended.

11. 11

    Cover and refrigerate at least 1 hour or until chilled.

12. 12

    Spread chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture.

13. 13

    Refrigerate at least 4 hours.

14. 14

    Top with the chocolate-dipped cookies just before serving.

15. 15

    Store leftover pie in refrigerator.

No additional tips available.