Black Bottom Pie II

Directions

1. 1
   In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
2. 2
   Combine cookie crumbs and sugar in a small bowl until well blended.
3. 3
   Stir cookie mixture into butter.
4. 4
   Press mixture onto bottom and sides of pie pan.
5. 5
   Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture.
6. 6
   Allow to cool while preparing filling.
7. 7
   In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
8. 8
   Gradually stir in milk until smooth.
9. 9
   Heat, uncovered, in Microwave Oven 2 minutes.
10. 10
    Stir and heat an additional 3 1/2 minutes or until mixture boils.
11. 11
    Stir occasionally.
12. 12
    Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
13. 13
    While pudding is chilling, whip cream.
14. 14
    Stir 3 tablespoons creme de cocoa into pudding.
15. 15
    Fold whipped cream into chilled pudding.
16. 16
    Pour into prepared crust and chill 3 to 4 hours or until set.
17. 17
    Garnish top with chocolate sprinkles.