Black-Bottom Cream Pie

Name: Black-Bottom Cream Pie
Ingredients: 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate; 1 Tbsp. butter or margarine; 1 OREO Pie Crust (6 oz.); 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding; 1-3/4 cups cold milk; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

6 ingredients

9 steps

Ingredients

2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. butter or margarine
1 OREO Pie Crust (6 oz.)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions

1

Microwave chocolate and butter in small microwaveable bowl on HIGH 1 min.
2

or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
3

Spread onto bottom of crust.
4

Refrigerate 10 min.
5

Beat pudding mixes and milk in medium bowl with whisk 2 min.
6

(Pudding will be thick.)
7

Stir in half the COOL WHIP; spoon into crust.
8

Refrigerate 3 hours or until firm.
9

Garnish with remaining COOL WHIP before serving.