Creamy Chocolate & Vanilla Pudding Ribbon Pie

• 30 vanilla wafers, finely crushed (about 1 cup)
• 2 Tbsp. sugar
• 1/4 cup butter, melted
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 2 cups milk, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Heat oven to 350 degrees F.
2. Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 5 to 8 min.
4. or until golden brown.
5. Cool completely.
6. Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min.
7. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min.
8. (Mixtures will be thick.)
9. Gently stir 1 cup COOL WHIP into each flavor of pudding.
10. Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP.
11. Refrigerate at least 3 hours.

vanilla wafers, sugar, butter, milk

Taken from www.kraftrecipes.com/recipes/creamy-chocolate-vanilla-pudding-ribbon-pie-148731.aspx (may not work)