Fudge-Bottom Candy Crunch Pie

• 1-1/4 cups chocolate wafer cookie crumbs
• 1/4 cup butter, melted
• 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
• 2 cups cold milk
• 3 oz. Baker's Semi-Sweet Chocolate, melted, divided
• 1-3/4 cups thawed Cool Whip Whipped Topping, divided
• 2 chocolate-covered toffee bars (39 g each), chopped, divided

1. Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Refrigerate while preparing filling.
3. Beat pudding mixes and milk in medium bowl with whisk 2 min.
4. (Pudding will be thick.)
5. Reserve 2 Tbsp.
6. melted chocolate.
7. Mix remaining chocolate with 1 cup pudding until blended; spread onto bottom of crust.
8. Add 3/4 cup Cool Whip and all but 3 Tbsp.
9. chopped toffee to remaining pudding; spread over pudding layer in crust.
10. Top with remaining Cool Whip and toffee.
11. Drizzle with remaining chocolate.

chocolate wafer cookie crumbs, butter, cold milk, chocolate, topping, chocolatecovered toffee

Taken from www.kraftrecipes.com/recipes/fudge-bottom-candy-crunch-pie-159313.aspx (may not work)