Fudge-Bottom Crunch Pie

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2 cups cold milk
• 3 oz. Baker's Semi-Sweet Chocolate, divided
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1 bar (100 g) Toblerone Swiss Dark Chocolate, chopped, divided

1. Mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Beat pudding mixes and milk with whisk 2 min.
3. Microwave 2 oz.
4. chocolate in medium microwaveable bowl on MEDIUM 1 min.
5. or until melted when stirred.
6. Stir in 1 cup pudding; pour into crust.
7. Add 1 cup Cool Whip and all but 3 Tbsp.
8. chopped chocolate to remaining pudding; mix well.
9. Spoon over layer in crust.
10. Top with remaining Cool Whip and chopped chocolate.
11. Melt remaining chocolate square as directed on package; drizzle over pie.
12. Refrigerate 1 hour.

baking crumbs, butter, cold milk, chocolate, topping, chocolate

Taken from www.kraftrecipes.com/recipes/fudge-bottom-crunch-pie-116545.aspx (may not work)