White Chocolate Peppermint Pudding Pie

• 2 pkg. (3.9 oz. each) JELL-O White Chocolate Flavor Instant Pudding
• 2 cups cold milk
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 cup JET-PUFFED Peppermint MALLOW Bits
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 oz. BAKER'S White Chocolate, melted, slightly cooled
• 1/4 cup crushed candy canes

1. Beat pudding mixes and milk in large bowl with whisk 2 min.
2. Spoon 1-1/2 cups into crust; top with marshmallows.
3. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.
4. Refrigerate 3 hours.
5. Meanwhile, pour chocolate into resealable plastic bag.
6. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on waxed paper-covered baking sheet.
7. Refrigerate until firm.
8. Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

cold milk, ready, jetpuffed peppermint, s white chocolate, canes

Taken from www.kraftrecipes.com/recipes/white-chocolate-peppermint-pudding-pie-158388.aspx (may not work)