Tuxedo Pie

Name: Tuxedo Pie
Ingredients: 20 Golden Chocolate Creme OREO Cookies, divided; 2 Tbsp. butter or margarine, melted; 1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted; 2 cups cold milk, divided; 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding; 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding; 2 cups thawed COOL WHIP Whipped Topping, divided

7 ingredients

15 steps

Ingredients

20 Golden Chocolate Creme OREO Cookies, divided
2 Tbsp. butter or margarine, melted
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted
2 cups cold milk, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided

Directions

1

Place 12 of the cookies in food processor container; cover.
2

Process until finely crushed.
3

Mix with butter; press firmly onto bottom and up side of 9-inch pie plate.
4

Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate.
5

Refrigerate dipped cookies until ready to use.
6

(Cover and refrigerate leftover chocolate up to 2 weeks.)
7

Add 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls.
8

Beat with wire whisk 2 min.
9

or until well blended.
10

Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended.
11

Cover and refrigerate at least 1 hour or until chilled.
12

Spread chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture.
13

Refrigerate at least 4 hours.
14

Top with the chocolate-dipped cookies just before serving.
15

Store leftover pie in refrigerator.