Chocolate Pudding Pie

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup non-hydrogenated margarine, melted
• 1-1/2 cups cold milk
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2 cups thawed Cool Whip Whipped Topping, divided

1. Preheat oven to 350F.
2. Mix baking crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate.
3. Bake 8 min.
4. ; cool.
5. Pour milk into large bowl.
6. Add dry pudding mix.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. Spoon half of the pudding into crust.
10. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
11. Top with the remaining 1 cup whipped topping.
12. Refrigerate at least 3 hours.
13. Store any leftover pie in refrigerator.

baking crumbs, nonhydrogenated margarine, cold milk, topping

Taken from www.kraftrecipes.com/recipes/chocolate-pudding-pie-107013.aspx (may not work)