Tuxedo Pie

• 20 Golden Chocolate Creme OREO Cookies, divided
• 2 Tbsp. butter or margarine, melted
• 1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted
• 2 cups cold milk, divided
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided

1. Place 12 of the cookies in food processor container; cover.
2. Process until finely crushed.
3. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate.
4. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate.
5. Refrigerate dipped cookies until ready to use.
6. (Cover and refrigerate leftover chocolate up to 2 weeks.)
7. Add 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls.
8. Beat with wire whisk 2 min.
9. or until well blended.
10. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended.
11. Cover and refrigerate at least 1 hour or until chilled.
12. Spread chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture.
13. Refrigerate at least 4 hours.
14. Top with the chocolate-dipped cookies just before serving.
15. Store leftover pie in refrigerator.

golden chocolate creme, butter, s milk, cold milk, topping

Taken from www.kraftrecipes.com/recipes/tuxedo-pie-64944.aspx (may not work)