Sugar Free Chunk Swirled Pie

• 1 34 cups crumbled sugar-free shortbread cookies (about 20 cookies)
• 3 tablespoons hershey's special dark cocoa or 3 tablespoons hershey's cocoa
• 14 cup Splenda granular
• 12 cup butter or 12 cup margarine, melted
• 34 cup Hershey sugar free chunks, divided
• 2 (3 1/2 ounce) packagescook and serve sugar-free vanilla pudding mix or 2 (3 1/2 ounce) packagescook and serve vegetarian fat free sugar-free instant vanilla pudding mix
• 3 12 cups milk
• whipped topping (optional)

1. Shortbread Chocolate Crumb Crust:.
2. Preheat oven to 350F.
3. Stir together cookie crumbs, cocoa and SAplenda in medium bowl.
4. Blend in butter, mixing well.
5. Press crumb mixture evenly on bottom and up sides of 9" pie plate.
6. Bake 8 minutes; cool.
7. Pie Filling:.
8. Prepare pudding according to pkg directions.
9. Immediately pour 1-1/4 cups pudding over the chunks(all except for 2 tablespoons of chocolate chunks - which you have set aside); pour remaining pudding into prepared crust.
10. Stir pudding and chunks until chocolate is melted and mixture is well blended.
11. Drop chocolate pudding mixture by tablespoonfuls onto vanilla pudding; swirl with knife for marbled effect.
12. Cool.
13. Cover; refrigerate several hours until thoroughly chilled.
14. Garnish with reserved chunks and whipped topping, if desired.

shortbread cookies, cocoa, splenda, butter, sugar, packagescook, milk, topping

Taken from www.food.com/recipe/sugar-free-chunk-swirled-pie-156032 (may not work)