White Chocolate Peppermint Pudding Pie

Directions

1. 1
   Beat pudding mixes and milk in large bowl with whisk 2 min.
2. 2
   Spoon 1-1/2 cups into crust; top with marshmallows.
3. 3
   Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.
4. 4
   Refrigerate 3 hours.
5. 5
   Meanwhile, pour chocolate into resealable plastic bag.
6. 6
   Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet.
7. 7
   Refrigerate until firm.
8. 8
   Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.