Prep time: 20 minutes

Cook time: 18-22 minutes

Materials:

• 1 pie crust
• 3.9 oz chocolate pudding
• Whole milk (amount will vary depending on pudding brand)
• 16 oz Cool Whip divided
• 1 chocolate bar

Process:

1. Preheat the oven to 425 degrees F and grease a pie plate with some unsalted butter or cooking spray.
2. Place the pie crust in the pie plate and make sure it is covering the bottom and sides evenly. Take a fork and stab the crust a few times.
3. Top with a piece of aluminum foil and some pie weights (I use dried beans).
4. Bake for 18-22 minutes or until the pie crust is fully cooked through. Set aside to cool complelely.
5. In a medium sized mixing bowl add in the whole milk along with the chocolate pudding mix. Mix well until the mixture thickens and resembles a pudding consistency.
6. Fold in 8 oz of Cool Whip and pour into your cooled pie shell.
7. Top the chocolate layer with the remaining 8oz of Cool Whip.
8. Garnish with some chocolate of your choice and refrigerate for 8-10 hours before serving.
9. Slice, plate and ENJOY!